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100 g dried apricots 

200 ml apple juice 

40 g pecan nuts

80 g herb and garlic cream cheese 

as many leaves of rosemary as apricots 

Soak the apricots in the apple juice for at least 8 hours or rather overnight. Drain them next day, pat dry with kitchen paper and cut them along one of their longer sides. Stuff them with the cream cheese, place a leaf of rosemary on top (the original recipe says taragon, but I couldn't find fresh in the shop) and crown each with half a pecan nut. Serves two.

Rose Elliot: Veggie chic.