Creamy, Spicy Beans on Toast and Apricot Tart

Having been fed by others over the past couple of days, a peek in my fridge and cupboard reveals that I have a range of food starting to go bad and in need of eating... now.
The outer pods of the broad beans are starting to go black and soften, so I open them up and double pod the beans that are still edible. The bright green inner beans, I add to chopped chorizo once I have fried it to the crispy stage and stir with some leftover thyme. After picking the mould off the bread (yum!) I cut it into thick slices before toasting and while it does this, I open and sniff at the double cream (it's okay) and stir it into the chorizo and beans. After letting it bubble for a few minutes I pile it onto the bruschetta for Creamy, Spicy Beans on Toast.

Creamy, spicy beans on toast

Hmmm... these apricots are getting pretty soft and the puff pastry in the fridge is drying at the edges. No problem, as I cut the pastry into a circle discarding the dry extremities and poach the halved apricots, before drying and placing on the pastry and baking in a hot oven until the edges become crisp. An Apricot Tart: Juicy and sweet with a crispy base. No cream or ice cream required.
 

Apricot tart