Ingredients
- Makes 8 small portions180g dried apricots, finely chopped
- Knob ginger (30g), peeled and grated
- 1 clove garlic, crushed
- 50ml cider vinegar
- 170ml apple juice
- Salt and pepper
Put everything into a medium-sized saucepan and simmer over a low heat until the whole thing has reduced and amalgamated nicely – about 15 minutes. Serve with the curry or a large chunk of cheese – ploughman’s style.
Food cooked and styled by Domini Kemp and Gillian Fallon
