Kluski z Makiem (Polish Egg Noodles with Sweet Poppy Seeds)

• 200 g Poppy seeds
• 60 g Raisin
• 80 g Dried apricot
• 300 g Egg noodles
• 1 tsp Fine sea salt
• 60 g Unsalted butter
• 90 g Honey
• 25 g Caster sugar
• 2 tsp Dried orange zest
• 60 g Walnuts

1. Put the poppy seeds in a saucepan and cover with plenty of water. Bring to the boil, then reduce to a gentle simmer for 25 minutes until the seeds are softened. Drain well in a colander and return them to the saucepan.
2. Meanwhile, put the raisins and dried apricots in a bowl and cover with just-boiled water. Leave for 10 minutes to plump, then drain; cut the apricots into small pieces. Roughly chop the walnuts.
3. Bring a large pot of water to the boil and add the fine sea salt. Cook the egg noodles until tender, following the packet timing, then drain well. Return the noodles to the pot.
4. Add the unsalted butter to the warm noodles and toss until melted and glossy. Tip the drained poppy seeds into the pot. Fold gently to combine.
5. Add the honey, caster sugar and dried orange zest, then stir over a low heat for 2 to 3 minutes until the mixture is evenly coated and lightly warmed. Fold in the raisins, apricots and walnuts. Serve at room temperature, or warm gently until just heated through.

Made this recipe? Rate it — a comment is optional.