Yotam Ottolenghi makes honey and apricot trifle with walnuts and lavender in the hills of Corsica on Mediterranean Feast.

The ingredients are: 8 apricots, stoned and quartered, 2 tbsp lemon juice, 1½ tbsp good quality runny honey, plus an extra 1 tsp for drizzling, 200g Madeira cake, broken up into 4cm chunks, 4 tbsp amaretto liqueur, 100g walnuts, roughly chopped, ¾ tsp picked lavender petals, 100g ricotta, 150g crème fraiche, 50g mascarpone and 20g icing sugar.

To prepare the dessert, Place the apricots in a small saucepan with the lemon juice, 2 tablespoons of water and 1 tablespoon of honey. Place on a medium heat and cook for about 20 minutes, stirring from time to time, until the apricots have broken down to a runny compote.

Remove from the heat and set aside to cool.

Place the cake in a bowl, pour over the liqueur and use your hands to gently toss the cake so that all the liquid is absorbed.

Put the walnuts in a bowl with the remaining half a tablespoon of honey and half of the lavender petals. Stir and set aside.

In a large bowl, whisk together the ricotta, crème fraiche, mascarpone and icing sugar. Once well combined, set aside.

Place some of the sponge at the bottom of 4 individual glass bowls. Spoon some cream on top, followed by some of the compote and then the nuts. Repeat this layering process once more for each portion.

Finally, drizzle over the remaining honey and sprinkle with the remaining lavender petals.