Apricot Crumble

Blanch apricots in boiling water for 10 seconds then plunge into cold water to cool. Peel, cut in half and de-stone. Sprinkle the apricots with the castor sugar and corn flour and zest and juice of lemon and arrange in an oven proof dish.

Mix plain flour and both types of sugar well in a bowl. Tip the cold butter into the dry ingredients and rub through your fingers to create a breadcrumb-like texture. Add in the almonds, hazelnuts and oats. Sprinkle this crumble mix on top of the apricots and place into the oven at 180C for 25-30 minutes.

Lemon Sabayon

For the sabayon, whisk the double cream to soft peaks and put in fridge.

Whisk eggs, yolks, wine, lemon juice and sugar in another bowl.

Thoroughly whisk the ingredients together over a pot of simmering water until it thickens. It should reach a temperature of 82C if you have a Thermapen.

Remove from the hot water and place the bowl into a bowl of iced water to cool. Continue to whisk as it cools. Once cold, fold in the semi whipped cream.

Serve

The crumble should be golden brown on top with apricot juice bubbling through. Serve with a spoonful of the sabayon and a sprig of mint.