Article #979

Dried fruit three ways: a celebratory stunner of fish pilaf with green tahini sauce, a spicy apricot chicken traybake for weeknight show-offs, and a heady date and ginger cake for pudding

As well as condiments, legumes, rice and pasta, I always have dried fruit in my pantry. While they’re great to nibble on, mixed with toasted nuts and seeds for a moreish trail mix, at this time of year, when pickings are sparse, they bring a concentrated, jammy decadence to savoury and sweet things alike. Raisins, sultanas, currants and barberries add a sweet surprise to rice dishes, and to fillings for filo pies or spicy sausage rolls; apricots, prunes and figs bring a honeyed sweetness to roast meat, while sticky dates add a sublime fudginess to cakes.