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It is thirty years since singer songwriter Tracey Thorn joined forces with Ben Watt to become Everything But the Girl.Ìý They married a couple of years ago after 28 years together.Ìý They released ten albums together and since then Tracey has collaborated with others artists such as Massive Attack and released her own albums to much acclaim. Her latest, Tinsel and Lights’ is out now. She joins Jane to discuss.

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On a recent visit to Diana Henry's kitchen she showed Jane the ultimate way with prunes, combining them with Armagnac for an impressively alcoholic pudding.

Recipe for Pruneaux a l'armagnac

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Fills 1x1 litre (1 3/4 pint) jar
500g (1 lb 2oz) prunes
1 vanilla pod
225g (8oz) granulated sugar
250ml (9fl oz) armagnac

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1. Put the prunes in a saucepan and cover with 300 ml (1/2 pint) of water. Split the vanilla pod and scrape out the seeds with the tip of your knife. Add the seeds and the pod to the pan. Bring the water to a boil, then immediately take off the heat and leave the prunes overnight.
2. The next day, drain the prunes and put the soaking liquid back into the pan with the sugar. Bring to a boil, stirring occasionally to help the sugar dissolve. Add the armagnac.
3. Put the prunes in a sterilized jar with the vanilla pod and pour over the syrup. Seal. Leave for a month before using. They will keep for at least a year.