apple sauce recipe

570ml apple juice 

50ml double cream

200g butter chilled and diced

Calvados to taste

juice 1/2 lemon 

Reduce the apple juice to 2 tablespoons in a saucepan and add the cream. 

Whisk in the butter over a medium heat. 

Flavour with the calvados and lemon juice. 

An excellent accompaniment to boudin. 

Serves 4

apple masala baked beans

1 onion chopped 

3 cloves garlic crushed 

3cm root ginger 

3 tbsp sunflower oil for frying 

1/4 tsp turmeric 

3 tsp garam masala (freshly ground is preferable) 

1 large Bramley cooking apple peeled cored and chopped 

4 small red chillies kept whole 

1 tbsp sweet mango chutney 

3 tomatoes chopped 

1 tbsp sultanas 

150ml chicken stock 

500g cooked white haricot beans or butter beans 

salt and pepper

Blend the onion garlic and ginger in a processor to a paste add a dash of water to assist the blending. 

Fry the mixture in the oil with the turmeric and 2 tsp of the garam masala until lightly browned. 

Add all the remaining ingredients season and simmer until reduced and thickened. 

Stir in the remaining garam masala before serving.

Great with roast duck sausages or lamb chops. 

Serves 4 as an accompaniment

apple hives recipe

4 large cooking apples 

4 tablespoons clear honey 

75g Cheddar cheese grated 

1/2 small lettuce shredded 

2 tablespoons walnut halves

Line the grill pan with foil. 

Peel and core the apples and cut each one across into 4 rings. 

Arrange them close together on the foil and spread them with half the honey.

Place under a pre heated hot grill and cook for 3 minutes. 

Using a spatula or fish slice turn over the apple rings spread them with the remaining honey and grill for a further 3 minutes. 

Sprinkle the cheese over the slices and grill for 2 minutes more.

Re form the slices into 4 apple shapes.

Serve them on a bed of lettuce topped by the walnut halves.

Serves 4

apple flapjack pudding

675g eating apples 

50g demerara sugar 

grated rind and juice of I lemon 

150g dark muscovado sugar 

150g butter 

4 tbsp golden syrup 

100g self raising wholemeal flour 

225g rolled porridge oats 

2 tsp ground cinnamon 

2 eggs beaten 

Quarter peel and core the apples and cut each quarter into 3 slices. 

Heat gently in a pan with the demerara sugar lemon rind and juice until the sugar dissolves then cook for 5 minutes until the apples start to soften. 

Transfer apples to a bowl with a slotted spoon boil the sauce until reduced and thickened then pour over the apples. 

Place the muscovado sugar butter and syrup in a small pan and heat gently until the butter melts then cool slightly. 

Mix together the flour oats and cinnamon. 

Make a well in the centre and pour in the melted butter mixture and eggs stirring thoroughly. 

Spread two thirds of the mixture evenly over the base and sides of a buttered 1.5 litre pudding basin. 

Fill with the apples and spread remaining oat mixture over the top. 

Cover with greaseproof paper and foil (qv puddings  info) and steam for 2 hours. 

Cool in basin for 10 minutes then turn out and serve with custard. 

A cinnamon scented crust with lemon scented apples spilling out needs nothing more than hot custard to go with it. 

Serves 8

apple dumplings

2 cooking apples

28g sultanas

28g soft brown sugar

knob of butter

112g shortcrust pastry

Method

1. Peel and core apples leaving them whole.

2. Fill the centres with sultanas sugar and butter.

3. Divide pastry in two and roll out into roughly circular shapes large enough to fit around the apples.

4. Wrap pastry around the apples seal at the bottom make a slit at the top to allow steam to escape and brush with egg or milk.

5. Bake

servings: 2

small oven: 200¡C 45 minutes

PREHEATED bottom shelf

fan oven: 190¡CÑ35 minutes

COLD START

apple dapple cake

3 medium eggs

200ml sunflower oil

300g golden caster sugar

50ml cold water

375g plainflour

1/2 tsp salt

1 tsp bicarbonate of soda

1 tsp ground cinnamon

2 tsp vanilla extract

2 large Bramleys peeled and chopped

100g light muscovado sugar

3 tbsp milk

100g butter 

Whisk together the first 4 ingredients then sift in the next 4 ingredients and stir well. 

Add the vanilla and apples. 

Pour the mixture into a buttered deep 24cm loosebottom cake tin. 

Bake in a preheated oven (180C/350F/ Gas Mark 4) for 6070 minutes: test by inserting a wooden skewer into the middle  it should come out clean. 

Cover loosely with foil towards the end if necessary.

Meanwhile place the last 3 ingredients in a saucepan and bring slowly to the boil. 

Boil for 34 minutes until thickened stirring often. 

Cool for at least 5 minutes.

Once cooked remove the cake from the oven. 

Slowly pour over the sauce then return to the oven for a further 2 minutes. 

Remove to a wire rack and run a knife around the edges. 

Allow to cool in the tin then remove cut and serve with cream or yoghurt.

Add a cup of pecans for extra crunch.

Serves 8

apple cobbler

450g cooking apples peeled cored and thinly sliced

50g soft light brown sugar

2 tablespoons orange juice

50g  stoned dates chopped

2 firm bananas thickly sliced

1 teaspoon lemon juice

Scone topping:

225g  plain flour

1/4 teaspoon ground ginger

1 teaspoon bicarbonate of soda

1 teaspoon cream of tartar

50g butter or hard margarine

150ml milk plus extra for brushing

rind of 1 orange and 1/2 teaspoon orange juice

2 tablespoons demerara sugar

Arrange the apples in a 900 ml  ovenproof dish sprinkle with the sugar and pour on the orange juice.

Stir in the dates and cover the fruit with the bananas tossed in the lemon juice.

To make the scone topping sift together the flour ginger soda and cream of tartar and rub in the fat until the mixture is like crumbs.

Stir together the milk orange rind and juice and pour on to the dry ingredients. 

Mix to a dough and knead it until it is smooth.

Roll the dough on a lightly floured board to a thickness of 1cm. 

Cut out rounds with a5cm cutter.

Arrange the scone rounds on the fruit brush the tops with milk and sprinkle with the demerara sugar.

Bake the cobbler in a preheated oven (220c/425f/gas7) for 20 minutes or until the topping is well risen and golden brown. 

Serve hot.

Serves 4