DRIED APRICOT RECIPES RECIPES

1. Peel and roughly chop the onions, wash the sage leaves in warm water.
2. Place a large frying pan on a medium-high heat with the butter and 1 tablespoon of oil. Tear in most of the sage leaves, then add the onions, the clementine zest, a good grating of nutmeg and a pinch of black pepper. Reduce the heat to medium-low and fry for 5 to 10 minutes, until the onions start to soften.
3. Meanwhile, trim the livers, if using, remove any sinews and roughly chop with the apricots, then stir into the pan. Once the time’s up on the onions, pour in the Vin Santo, turn up the heat to medium-high and cook for 15 minutes, stirring occasionally, until the onions are soft and the alcohol has cooked away. Leave to cool completely.
4. Preheat the oven to 180°C/350°F/gas 4. Whiz the stale bread to crumbs in a food processor then stir into the pan along with the sausage meat.
5. Use your hands to squash and squidge everything until well combined. Put half of the stuffing mixture (around 500g) aside to stuff the neck and legs of your turkey, then pack the rest into an oiled baking dish (15cm x 20cm). Flatten the stuffing down and use your hands to almost tuck the edges into the dish to create a mound in the middle.
6. Scatter over the reserved sage leaves and drizzle with 1 tablespoon of olive oil then bake for 50 minutes, or until cooked through, golden and bubbling.

1. Place the apricot jam in a small pan with a splash of water and simmer on a low heat, then remove from heat and leave to cool a little.
2. Using a pastry brush, brush the top of the cake with jam and arrange your fruit on top, starting with the bigger pieces, dotting the smaller fruits and nuts in and around the gaps.
3. Finish the cake by brushing everything with a final coat of the apricot glaze to give it a lovely gloss.

In a large saucepan, heat the rapeseed oil. Add the chicken and brown all over, turning occasionally. Remove from the pan and set aside. 

Add the onions and garlic to the pan. Cook on a low heat for 10 minutes until softened and golden, adding a little water if it starts to stick. Add the spices and continue to cook for a further minute. 

Return the chicken to the pan and add the apricots, tomatoes and half the coriander. Pour in 400ml water, cover and cook on a low heat for 30 minutes or until the chicken is cooked through. Add a splash more water if the tagine seems dry. Cook the couscous according to packet instructions. Fluff up the couscous with a fork, then stir through 1 tbsp rapeseed oil per serving to separate the grains.

Blitz the tagine with a hand blender to the desired consistency for baby or toddler. Scatter over the remaining coriander to serve and for the adults' dishes, sprinkle over the almonds and a spoonful of yogurt. 

SERVING GUIDE

7 months 95g tagine and 35g cooked couscous – 140kCal

10 months 145g tagine and 45g cooked couscous – 200kCal

12-36 months 120g tagine and 80g cooked couscous – 235kCal

Adult 300g tagine and 80g cooked couscous – 432kCal

​Please note, the below nutritional details are for 1 adult portion.