Prunes

Cover them with boiling water and leave for about 10 minutes, then drain. Keep the soaking liquid to sweeten porridge, a sauce or a fruit compote.

Seal them in an airtight container and keep them somewhere cool and dry. Refrigerate them if you want to keep them for longer; bring them to room temperature before serving for a softer texture.

Yes. Add them during the last 20–30 minutes of cooking so they soften and flavour the sauce without breaking down completely; they work especially well with lamb, onions and warm spices.

Pair their rich sweetness with sharp or savoury flavours: try them with porridge, yoghurt, blue cheese, roast pork or a spiced tagine. Chopped prunes also add moisture to cakes and stuffings.

Usually, yes: substitute them by weight in cakes, stuffings and stews. Dried apricots are tangier and often firmer, so chop them small and allow extra cooking time if they need to become tender.

Yes. A prune is a plum that has been dried; “dried plum” is another name for the same food, often used when describing it as an ingredient.

Most prunes sold ready to eat are stoned, but check before chopping or adding them to a dish. If they still contain stones, remove them before serving, especially to young children.