Apricot butter

(LISA BARBER)

250g/8oz unsalted butter, at room temperature
200g/7oz plump dried apricots (or any other dried fruit such as figs or prunes or a combination)
1 tbsp icing sugar

Start by placing the apricots in warm water – allow to soften and swell in the water for 15 minutes, then drain and remove. Pat dry and chop half of the apricots into small rough pieces. Place the other half in a food processor along with the butter and icing sugar and purée until soft and creamy. Combine with the apricot pieces.

Using a spatula, remove and spoon on to a generous piece of parchment paper, shape into a sausage shape and wrap the parchment paper around. Chill in the refrigerator for at least half an hour before using. Spread on the toasted buns just before serving.