Apricot Saffron Sorbet with Hazlenut Crunch

  • Heat the oven to 180°C, 350°F, Gas Mark 4.

  • For the sorbet, roughly chop 8 of the apricots into small cubes, and cook with the caster sugar until softened. Add the saffron and cook for a further 3-4 minutes. Set aside and allow to cool. Place in an ice-cream maker or alternatively freeze in a freezer stirring every half an hour until set.

  • For the sweet saffron dressing, add the 8 Saffron strands to the water, mix with the two oils, then add the caster sugar and the seeds from the vanilla pod if desired.

  • For the hazelnut crunch, cream all the ingredients together. Spread the mixture on a baking sheet and leave to one side for 30 minutes before placing in the oven for 15-20 minutes. When cooked, leave to cool before crumbling roughly.

  • Cube the rest of the apricots and arrange on a plate. Pour the saffron vinegar over liberally and place a spoonful of apricot sorbet on top, sprinkled with the hazelnut crunch.