Several years ago I wrote a cookbook dedicated to medjool dates and it sparked a love affair. Medjool is the king of dates: plump and gooey with soft, papery skin and caramelly, vanilla flesh. They’ve been eaten in North African and Middle Eastern cuisine for centuries, and have a magical ability to bring a hint of mellow sweetness to all sorts of dishes. I now add them to everything from cakes and smoothies to slow-cooked beef stews or spiced chicken pilafs.

Traditionally, in this country, we’ve eaten dates in winter (dried fruit has long been a staple when fresh is scarce), but they’ve surged in popularity in recent years, largely because they’re incredibly good for us. Often tipped as a healthy choice when craving something sweet, they are sugary but also packed with fibre, antioxidants and micronutrients including potassium and copper.

This week’s recipe is, in my opinion, the best way to enjoy them: filled with nut butter, coated in chocolate and frozen. Eaten straight from the freezer, the dates take on a chewy, toffee-like texture that rivals any chocolate bar.

Medjool dates also make tasty bite-sized canapés, especially handy at this time of year. Fill with salty cheese (stilton or goat’s) and wrap in a curl of prosciutto, or chop and add to sausage meat for mini sausage rolls.

METHOD

Chop the chocolate, place in a mug and microwave in short bursts on medium power (600W),stirring between each one, until melted. (Or melt in a bowl over a pan of simmering water.) Set aside briefly to cool.

Remove any stems from the dates, then make a slit down the length and remove the pits.Fill each with a scant teaspoon of peanut butter (around 5g per date).

Use a fork to lower the dates into the melted chocolate, turning to coat evenly.Lift out, shaking off any excess chocolate, and place on a parchment-lined plate.

Repeat this process untilall the dates are filledand coated,then sprinkle the tops sparingly with sea-salt flakes.

Leave the dates to set at room temperature,then transfer to a freezer-proof bag or container. Store in the freezer until ready to eat.