Cooking with apples is a firm favourite with many across the country. Emily Ashworth takes a look at some of the best recipes from some of Britain’s best chefs.
We all know the saying: An apple a day keeps the doctor away.
And as apple season comes to a close soon, it is time to make the most of them.
It is considered to be one of the most versatile ingredients to cook with, and be it in a dessert or in a savoury dish, there are many ways to cook up something deliciously sweet when it comes to the humble apple.
Here, Great British Chefs share some of their tastiest recipes with Farmers Guardian from some of Britain’s best culinary masters.
by Marcus Wareing
Tip: Serve the apple crumble slice warm with a quenelle of vanilla ice cream
Ingredients
6 Granny Smith apples, peeled, cored and sliced
100g of caster sugar
75g of unsalted butter, softened, plus extra for greasing
1 free-range egg, beaten
40g of caster sugar
2 tbsp of semi-skimmed milk
75g of plain flour
50g of wholemeal flour
25g of wheatgerm
1/2 tsp baking powder
50g of oats, rolled
40g of wholemeal flour
50g of walnuts, chopped
15g of wheatgerm
1 pinch of salt
50g of caster sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 nutmeg, freshly grated
60g of unsalted butter
Method
Place the apples in a saucepan with the sugar. Cover and set over a low heat until the juice begins to come out of the apples. Slightly increase the heat and cook until the apples are soft, then set aside to cool
Preheat the oven to 165°C/ 325° F/ gas mark 3
For the shortbread base, cream together the butter and sugar, add the egg and milk, then mix in the flours, baking powder and wheatgerm. Spread over the bottom of a greased cake tin (approximately 20cm x 20cm x 5cm) and bake in the oven for 10 minutes. Leave to cool in the tin
Make the crumble by mixing all the dry ingredients together, ie. everything except the butter. Put the butter in a small saucepan, melt over a moderate heat, then pour it over the dry ingredients and mix together
Spread the apple over the shortbread base, then sprinkle the crumble mix over the top. Bake for 10-15 minutes until lightly golden
By Matthew Tomkinson
Tip: Serve with mashed potatoes and perhaps some green beans for a deliciously simple supper
Ingredients
4 pork chops
10g of butter
1 large onion, very finely sliced
2 garlic cloves, very finely sliced
1 Granny Smith apple, peeled cored and diced
10 button mushrooms, sliced
2 tsp dried sage
330ml of apple juice
200ml of chicken stock
50ml of double cream
2 pinches of salt
2 pinches of black pepper
1 tsp olive oil
Method
Dry and season the pork steaks with a pinch of salt and pepper
Place a pan over a medium heat and add a little olive oil. Once hot, sear the steaks all over until evenly golden brown
Remove the pork from the pan. Add the butter, onions, garlic, apple, mushrooms, and sage to the hot pan and sweat for 5-10 minutes
Pour in the apple juice. Bring to the boil and cook until reduced by half, approximately 15 minutes
Add the stock and reduce by half again, approximately 10 minutes. Once reduced, pour in the cream and stir well. Return the pork to the pan and turn the heat down
Remove from the heat and divide across 4 plates. Serve immediately
by Anna Hansen
Ingredients
2 Granny Smith apples, peeled, cored and sliced
1 egg
170g of sugar
1/2 tsp almond extract
55g of plain flour
1 tsp baking powder
1 pinch of salt
butter, for greasing
250ml of whipping cream, whipped to soft peaks
Method
Preheat the oven to 160°C/ gas mark 3
In a large bowl, lightly whisk the egg and then whisk in the sugar and almond extract. Stir in the apple slices and sift in the flour, baking powder and salt. Stir until well combined
Very generously grease an 18cm ring mould with the butter and carefully spoon in the batter, trying not to get any mixture on the edges to allow for spreading during the cooking process. Do not fill the tin more than two-thirds full
Bake in the oven for 25 minutes, or until the cake is golden and a skewer inserted into the middle comes out clean
Remove from the oven and leave to cool in the tin for 15 minutes before turning out onto a plate. Serve warm with plenty of whipped cream, though it is delicious served cold too