DIG IN: apricot & elderflower nests

Do you want the summer on a plate in seconds? You do? That’s lucky. Because Dig In is back. First up, a fancy looking pud that's really the work of moments.

Do you want the summer on a plate in seconds?

You do? That’s lucky.

Welcome back to Dig In: Quick, mostly-veggie recipes that are highly flexible and get the abundance of the summer garden on your plate with minimal effort so everyone can just dig in.

It’s got its own logo and everything:

Embracing hectic

During June and July (and possibly some of August depending on the move to Wales) I will be revisiting the Dig In series of last summer where I share quick, easy and flexible recipes that make the most of the season.

Life is going to be especially hectic during the move and so I thought, rather than fret about not showing up here enough or having time to cook nice recipes for you, I would lean into the chaos and make a virtue of it. Because I figure you’ve probably got a busy summer too, right?

But chaos is no reason to resort to fish fingers, now, is it?

And anyway, I refuse to believe that eating beautiful, veg-forward food should be a faff. Life isn’t MasterChef is it? (Mercifully.) Good food doesn’t require a day dicing vegetables and a minor meltdown over roux, does it? It does not.

So, this summer I intend to prove that.

I hope you’ll come along for the ride with me, and we can discover new ways to eat well and joyfully without it taking all day.

All of which leaves more time in the sunshine for you; more time unpacking boxes for me.

So, stay tuned for fruity brioche toasties, upside down courgette tarts, bean-filled broths, stuffed flatbreads and blousy salads.

Here’s a taste of what we made last time:

DIG IN #1 - Flatbread pizza

DIG IN #2 - Roast veg & mash

DIG IN #3 - Frittata

But, first up this time: pudding.

Apricot & elderflower nests

The point here is the intoxicating fragrance of apricot and elderflower together. The fancy vermicelli-like nests are just a way to add crunch in contrast to the soft cream and yielding flesh of the fruit. If you can’t kadayif or the will to shred filo, any pastry or biscuit base will suffice – puff pastry circles; shop bought pastry case; yes, even, in extremis, shortbread fingers.

Serves 4

• 80g fresh kadayif pastry (or very finely shredded filo)

• 40g melted butter, slightly cooled

• 1 tbsp caster sugar

• 6-8 apricots