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

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

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

Mum’s apple torte

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