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Forget the classic apple pie and try these fruity recipes from the UK's best chefs #BuyBritish

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.

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Forget the classic apple crumble - try these fruity recipes instead!

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.

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Spiced apple crumble

Spiced apple crumble slice

by Marcus Wareing


Tip: Serve the apple crumble slice warm with a quenelle of vanilla ice cream



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



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

Pork chop

Pork chop with apple and mushroom sauce

By Matthew Tomkinson


Tip: Serve with mashed potatoes and perhaps some green beans for a deliciously simple supper



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



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


Mum’s apple torte

by Anna Hansen



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



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

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