Apple APPLE DRESSING FOR SALADS This is the basic recipe for an apple vinaigrette, which is lovely on any salad. Try it with mixed greens, goat cheese and walnuts. Or toss with shredded cabbage and red onion for a dynamic cole slaw. Approximately 4 servings. 3 tablespoons apple cider vinegar 3 tablespoons walnut oil 1 large apple, cored and diced salt and pepper to taste Whisk vinegar and oil to blend, and season with salt and pepper. Stir in the apple, and marinate at room temperature for 30 minutes before serving. BALSAMIC PORK LOIN WITH APPLE CRISPS AND PUREE Serves 2 450g (1lb) sweet red apples such as Jonagold or Cox 100ml water 1/2 tablespoon sugar 1/2 teaspoon cinnamon Sprinkle ground nutmeg 450g (1lb) pork loin, cut into 6 medallions 3 tablespoons flour 2 tablespoons cooking oil 120ml white wine 60ml balsamic vinegar Salt and pepper to taste Preheat your oven to 225°F, 110°C, gas mark 1/4. For crisp apples, cut half of the apples into thin slices. Spread them in a single layer on a baking sheet, and bake for 4 hours so they dry out slowly. Peel and roughly chop the remaining apples, and place them in a saucepan with the water, sugar, cinnamon and nutmeg, and bring them to a boil. Reduce to a low heat and simmer gently until they are soft, 10–15 minutes. When soft, puree in a blender or food processor. Set aside and keep warm. Put the flour in a shallow dish and season with a little salt and pepper. Press each pork medallion in the flour, covering both sides. Heat the oil in a frying pan over medium-high heat until hot but not smoking, and sear each medallion for 2 minutes on each side. Add the white wine and cook for 3 minutes, until the alcohol has evaporated. Add the balsamic vinegar and let it reduce for 1 minute. Remove the pan from the heat. Serve the apple crisps, pork medallions and apple puree as soon as the pork is finished, drizzled with any remaining balsamic sauce from the pan. Excellent with roasted or steamed vegetables. CARAMELISED APPLES An excellent accompaniment to savoury meats or desserts — try stuffed in a crepe and drizzled with cream! 3 tablespoons unsalted butter 100g sugar 900g (2lbs) not-too-sweet apples, like Granny Smith, peeled, cored and thinly sliced 1/2 teaspoon ground cinnamon Preheat oven to 200°C, 400°F, gas mark 6. Combine half of the butter with half of the sugar and 1 tablespoon of water, in a large non-stick frying pan over a medium heat. Cook, shaking the pan occasionally, until the sugar melts into butter and the mixture bubbles. Turn off the heat, and add the apples in layers. Halfway through, dot with some of the remaining butter and sugar. Use the rest of the butter and sugar on top, along with the cinnamon. Place in the oven and bake until the apple liquid has evaporated and the sides are dark brown, about 40 minutes. Remove and allow to cool before serving. BAKED APPLES WITH MAPLE SYRUP 4 medium red eating or baking apples, core the top 3/4 but leave the core in the bottom quarter 3 tablespoons unsalted butter 6 tablespoons maple or golden syrup 1 teaspoon freshly grated ginger 4 cinnamon sticks Heat oven to 230°C/450°F. Peel the top third of the skin from the apples and cut a sliver off the bottom so the apples can stand upright. Place them in a glass pie dish. Cut 1 tablespoon of butter into 4 pieces; fill each apple core with a piece of butter, 1 tablespoon maple syrup, 1/8 teaspoon ginger, and 1 cinnamon stick. Place the remaining butter and syrup in bottom of pie dish. Bake the apples, basting occasionally, until golden and tender, between 15 and 40 minutes. Serve warm with cream. APPLE CRUMBLE Here's a yummy apple crumble recipe that makes enough for the whole family. 5 apples a splash of water 100 g flour 150 g sugar 1/2 tsp ground cinnamon 1/4 tsp salt 60 g cold butter Grease a baking pan and preheat the oven to 180°C. Peel, core and slice the apples and set them aside. Mix the flour, sugar, salt and cinnamon together in a bowl. Then add the lump of butter. Make the crumbly topping by rubbing the flour mixture and the butter between your fingers until all the butter is mixed in evenly. Now spread the apples in the baking pan, add a small splash of water, and cover the whole thing with the crumb topping. Bake for 30 minutes or until the topping is toasty and brown. TOFFEE APPLES A bonfire night necessity for the kids! Makes 4 4 medium apples, washed and dried 400 g Demerara sugar 100 ml water 75 g unsalted butter 1/4 teaspoon cream of tartar 100 g treacle (optional) 100 g golden syrup Push a wooden skewer into each apple core. Heat the sugar and water in a large heavy-based saucepan over low heat until dissolved. Add the remaining ingredients and bring to the boil over medium-high heat. Boil, without stirring, until the syrup reaches the “crack” stage, or until a little of the syrup dropped into cold water separates into hard threads, and the syrup is golden brown. Brush down the sides of the pan occasionally with a pastry brush dipped in cold water. Dip the apples into the toffee, twirl around for a few seconds to allow excess toffee to drip off, then leave to cool and set on a buttered baking sheet. APPLE AND BACON SALAD Pile atop lettuce or spinach for lunch. Serves 2 4 slices streaky bacon, sliced 2 red apples, unpeeled, diced 2 wholemeal bread slices, diced Ground pepper to taste 2 spring onions, or 1/4 red onion, sliced thinly 1 pinch dried rosemary, crumbled 1 tablespoon lemon juice 1 tablespoon olive or other salad oil Fry the bacon in a medium frying pan over medium-high heat until it is crisp. Put it in a bowl with a slotted spoon. Add the apples to the pan and brown them lightly on one side. Put the apples in the bowl with the bacon. Add the bread to the pan and ‘toast’ it briefly, until bread starts to turn golden. Add the bread to the bowl, along with onions and rosemary. Whisk together the vinegar and oil, drizzle over salad and toss together. Season to taste with pepper and serve.