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factual
VEG TALK
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Veg Talk
Programme details
16 December 2005
Charlie and Greg
Gregg and Charlie are joined in the studio by food writer Tamasin Day-Lewis who is making Armagnac and Orange Apricots.
Armagnac and orange apricots 
 
18 dried unsulphured apricots
200ml/7fl oz freshly squeezed orange juice
100g/4oz unrefined castor sugar
100ml/3 1/2 fl oz water
A few drops of orange oil
Peel of organic orange, blanched and shredded
Armagnac/cognac/ cider brandy

Soak apricots overnight with enough orange juice to cover. Add the remaining orange juice, the sugar, water and the shreds of blanched peel. Simmer for 10 minutes, then add the apricots and juice. Simmer again until tender 15-20 minutes. Cool in glass bowl. Add the alcohol and serve at room temperature.
©Tamasin Day-Lewis

Tamasin's Kitchen Bible by Tamasin Day-Lewis, Publisher:Weidenfeld Nicolson Illustrated, ISBN:029784363X  
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Gregg Wallace
Gregg WallaceGregg is an award-winning food broadcaster who coaches U-12 rugby in his spare time.
Charlie Hicks
Charlie HicksCharlie is a greengrocer extraordinaire bringing fruit and veg expertise to the masses.

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