Instructions: Chop the apricots and soak in the vinegar whilst you preapre the rest. Fry the onion and garlic and then add aubergine and chilli.

Cook until soft. Add the peppers and fry until coloured but still crisp. Add tomato, courgettes, apricots, vinegar, sugar and pine kernels. Season generously and cook briefly until the courgette has turned bright green. Remove from the heat and stir in the olives and shredded basil. Chill.

When ready to serve, serve in pretty dishes with a drizzle of basil oil and parmesan crisps on top. This works well served on sweet potato fritters or toasted ciabatta.

To make the Parmesan crisps: Pre heat a grill or very hot oven. Put a plain ring cutter on a baking sheet and spread a thin layer of parmesan inside. Carefully remove the cutter and repeat several more times. Put the tray in the oven or under the grill until the cheese is golden and bubbling. Remove the tray from the heat and leave a minute or so until you can pick up the circle with a palette knife.

For curly crisps, drape over a rolling pin and leave to set or, leave plain for straight crisps.

Fruit;

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.