Dried fruits and nuts

We make a lot of use of dried fruits in sweet and savoury dishes as they are so convenient and intense in flavour. We always have to hand dried dates, apricots, figs and apples as well, of course, as sultanas and prunes, usually the delicious Agen prunes from France. When buying dried fruit it is best to go for organic, or at least get it from a health-food store, as many everyday brands are coated in preservatives and oil, the taste of which can really mar a dish.

Nuts are also staples for us and we use almonds, hazelnuts, macadamia nuts, peanuts, pecans, pine nuts, pistachios and walnuts regularly. Try to buy your nuts as whole as possible; we know it is a fiddle to shell and skin them, but the flavour is so much better.