top of page
  • Writer's pictureGeorgie

Spread the love 🍯

Updated: Jul 16, 2020

Serves 2

Breakfast has always been a battle for me. I've never been a cereal person so have always resorted to toast and spreads. Don't get me wrong, smashed avocado on sourdough toast is one of my weekend go-to's, but I'm always looking to build on my breakfast repertoire. So what else could I do with sourdough?

Roasted apricots in lemon thyme and honey, on a spread of honey mascarpone, on sourdough toast. That's what.

This concoction was inspired by a fantastic recipe e-book called 'Staying In: recipes and stories from isolation'. This e-book was set up to support Chefs in Schools' emergency appeal and their vital work in providing meals for vulnerable children and families during this period.

Chefs in Schools initially was set up to transform children's experiences with food to be healthy and informative in schools.

However since Covid-19 led many children to lose their free meal at school, the charity has shifted their focus to providing weekly healthy lunch boxes for vulnerable families.

A number of recipes have been contributed by chefs and food writers.

If you would like to donate and have access to other delicious recipes, check out their page @

Start by halving and pitting 6 apricots, placing them cut side up in a baking tray.

Drizzle 3 tsps of honey and sprinkle some lemon thyme over the apricots and roast them at 180C for 30 minutes. Depending on how you want them, you can roast the apricots for longer so that they become very soft and are more of a spread consistency.

In a bowl mix half a 250g tub of mascarpone cheese and 2 tsps of honey.

Spread over the lightly toasted sourdough bread, and lay the apricots on top.

You will have some juice leftover in the pan which you can drizzle over the dish.

56 views0 comments

Recent Posts

See All


bottom of page