Spring is here in all its glory, as the birds testify with their ebullient chitter-chat. But the weather is wilful and the air can turn chilly in a flash, and it’s this in-between time when soothing braises made with lighter ingredients are just what’s needed. I recently found a recipe for an Iranian chicken stew recipe that paired carrots and yoghurt, and its sunniness really appealed to me; I added cardamom for its evocative scent and chickpeas for body, and it was demolished by the troops. Pudding had to be simple, and both the biscuits and poached apricots can be made a few days ahead, so it is also blissfully easy. A lovely spring lunch for a lazy, sun-soaked day.
