350 g (12 oz) ripe apricots
50 g (2 oz) caster sugar
pinch dried lavender flowers
 Cut the apricots in half and remove the stones. Place in a small pan with sugar, lavender and 150 ml (5 fl oz) water.
 Bring to the boil then simmer gently for 5-10 minutes, or until the fruit has softened, stirring occasionally with a wooden spoon.
 Pour into plastic containers and chill. Use within 2-3 days. Serve on buttered scones, over Greek yogurt, with vanilla ice cream or freeze for up to 3 months.
 Some products in this recipe are seasonal and so may not be available to buy online all year.