Prunes are an unfairly overlooked ingredient. Perhaps this is because of their rather menacing appearance: prunes are dark, wrinkled and gnarled in comparison to their plump, sunny cousins - dried apricots. Apricots just look much more user friendly, with their fat, honey coloured flesh. They crop up in many more recipes and seem to be the 'go-to' dried fruit for a lot of cooks, perhaps after raisins or sultanas. I think prunes carry a lot of unfair associations with school dinners, health food, and elderly people. It's sometimes easy to forget that they are, in fact, just dried plums - nothing remotely ominous about that.
Prunes have a huge amount to offer, both raw and cooked. They have a gorgeous rich stickiness to them that, in common with dates, I think makes them just as satisfying as a dessert. They have a real complexity of flavour, with notes of berry, wine, sometimes even chocolate. They are hugely versatile, working equally well in both sweet and savoury dishes - lending a sweet squidgyness to a chocolate brownie or tart, for example, or a bite of fruitiness to a rich lamb tagine.