Caramelised apricots with tahini cream and pistachio crumb

Preheat the oven to 200°C

For the caramelised apricots, place the apricots cut-side up on a baking sheet. Brush lightly with the melted butter and drizzle with a little honey. Roast for 15-20 minutes, until soft and lightly caramelised at the edges

For the pistachio crumb, toast the pistachios in a dry frying pan over a medium heat until fragrant, then remove and allow to cool slightly

Place the nuts in a small food processor with the sugar, lemon zest and a pinch of salt. Pulse to a fine crumb then remove and set aside

Remove the apricots from the oven. Sprinkle a generous, even layer of Demerara sugar over the cut sides and use a blowtorch to melt the sugar until it turns a deep amber colour. Set aside to cool for 10 minutes

For the tahini whipped cream, place the cream in a large bowl and, using a balloon whisk, whip to soft peaks. Fold through the tahini, icing sugar, vanilla and a pinch of salt (you can do this in advance and store in the fridge, if you prefer)

Spoon the tahini whipped cream into bowls and make a well in the middle. Arrange 3 apricots halves on top and scatter over the pistachio crumb