Whipped ricotta and mascarpone with honey thyme apricots

I've been back in the kitchen this week, working on upcoming recipes including this one for The Independent. It's incredibly simple and not too sweet, which is a plus when cooking with really ripe fruit like these apricots. Apricots are a tough one because they can look absolutely gorgeous but be a bit wooly on the inside. But get them when they're just ripe (I look for ones that come from Italy) and they're a dream. Some butter, honey and sprigs of lemon thyme and you're done. Recipe will be on the Indy website 21 June.