Ingredients

• 5½oz mixed nuts, such as almonds, hazelnuts, Brazil nuts and walnuts, roughly chopped
• 5½oz Sunbright dried apricots, quartered
• 7 oz softly date, quarted
• 1¾oz coconut oil
• 3 tbsp pure cocoa powder
• 3 tbsp mixed seeds, such as sunflower, pumpkin, sesame and flax

Directions

Line a 8 inch cake tin with cling film, leaving plenty overhanging the sides. Put the nuts in a food processor and blitz until finely chopped, but not ground to a powder – you want them to add a lovely crunch. Tip them into a bowl. Put the apricots and dates in the food processor and blend to a thick paste, but don’t let it get too smooth. Return the nuts to the food processor and add the coconut oil, cocoa powder and seeds. Blend until the mixture comes together. You may need to remove the lid and push the mixture down a couple of times with a spatula. Spread the paste over the base of the tin and smooth the surface. Bring the excess cling film up and over the mixture to cover completely. Put in the freezer for 30 minutes, or until solid. Remove the tray from the freezer and place it on a board. Cut it into small squares and transfer to a container with a lid. Interleave with sheets of baking paper so the bars don’t stick together and keep in the fridge.

Ingredients

• 17 oz Sunbright dried apricot, chopped
• Juice of 3 large lemons
• 53 oz sugar

Directions

Put the apricots in a large pan, add 50 fl oz  water, cover and leave overnight to soak. Next day, place a small plate in the fridge to chill. Put the apricots and water on the hob, then add the lemon juice and bring to the boil. Reduce the heat, then simmer for 30 mins or until the apricots are tender and starting to break up. Remove from the heat and add the sugar, stirring until it dissolves. Return to the heat and boil rapidly for 20 mins or until setting point is reached. To check this, remove the plate from the fridge, put a spoonful of jam onto the plate and pop it back in the fridge for a few mins – the jam should wrinkle when you push it with your finger. Carefully pour the jam into hot sterilised jars, top with a disc of wax paper or baking parchment, seal with a lid, then leave to cool and set. The jam will last for 6 months unopened in a cool, dark cupboard.

Ingredients

• 2 chicken breasts (9 oz each)
• 6 Sunbright dried apricots
• 1 cucumber
• 1 lettuce
• 1 rocket
• Chicken seasonings

For the Dressing

• 1 red chillies (hot or sweet)
• 1 tablespoonful soy sauce
• 3 tablespoonful lemon juice
• 1 shallot , finely chopped

Directions

Fry both sides of the chicken that you seasoned on all sides in a low-fat pan. Leave to rest while you prepare the salad. Rocket leaves and apricots, then cut into thick slices. Cut cucumber into diagonal slices. Separate the lettuce leaves, divide between 4 bowls, then scatter over the rocket. Slice chillies, then mix with the other dressing ingredients. Thinly slice the chicken and divide between bowls, with the cucumber and apricots. Drizzle over the dressing and serve.