Apricot marmalade with lavender, fresh yogurt, olive oil and Limon Cress, Frank Fol – The Vegetables Chef®


(For 4 portions)

  • 8 ripe apricots 
  • Sprigs of fresh lavender 
  • 1 cup of Limon Cress
  • Olive oil El Flamenco 
  • 1 pot of Fresh yoghurt - Hollebeek Hoeve 
  • 1 liter of water of your choice 



  • Cut 7 apricots into 2, pitted and cut into large pieces. 
  • Slowly stew under the lid with a few lavender flowers 
  • Stir occasionally so that they do not burn until they form a nice unsweetened creamy marmalade. 

Lavender water: 

  • Place a few sprigs of lavender with flower lace in a carafe of ice-cold water. 
  • Leave to marinate and pour as a fresh drink with the preparation. 


  • Divide the marmalade over the 4 plates. 
  • Place a sturdy spoonful of yogurt in the center. 
  • Cut the 8th apricot into slices and divide on the yoghurt on the 4 plates. 
  • Cut the cresses and place over the preparation. 
  • Finish with a few more drops of fine olive oil. 

Recipe: Frank Fol - The Vegetables Chef®
Photo: Wim Demessemaekers, Photographer | @wim_dmskrs

Preparation time: 15 minutes 
Techniques: raw, stewing, marmalade, marinating 
Plate: Wild Moon small ceramic bowl 
Recommended drink: Lavender-scented water 

Wild Cooking E-Book

Frank Fol – The Vegetables Chef®


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