I was inspired to make this recipe as I had a few ripe apricots (the ones that the birds missed), some home-made elderflower cordial and honey from the hives – so at least some of the ingredients had zero transportation miles. It really has complex flavours - the yogurt ensures that it isn’t too sweet and balances against the honey and cordial. This truly is a no-churn recipe - the first time I made it I used an ice cream maker and managed to make apricot butter gelato  instead. Ooops. 

400g apricots, halved, stones removed

5 tbsp clear honey

225g thick Greek-style yogurt

6 ½ tbsp elderflower cordial

450 ml double cream

Toasted almond flakes to serve

• Preheat the oven to 220c. Arrange the apricots, cut side down on a baking tray and drizzle with 2 tbsp honey. Roast for 15-20 minutes until completely soft and caramelised at the edges. Set asides to cool for 10 minutes, then blitz along with the juices until completely smooth

• In a large bowl mix together the yoghurt, elderflower cordial and the remaining 3 tbsp honey. In a separate bowl, whisk the cream until it forms soft peaks. Fold it into the yogurt mixture until combined

• Pour half of the mixture into a large freezer proof container, swirl through half of the apricot puree, then repeat with the remaining mixture, so that the puree ripples through rather than is incorporated into the dairy mixture. Freeze for at least 6 hours

• To serve, remove from freezer for about 20 minutes to soften. Scoop into bowls and top with the almond flakes