The last apples have been picked and carefully stored for Winter use. Here are two classic recipes, one savoury and one sweet for apples.

 

 

Salad Leaves with Apples, Walnuts & Cheese Croutons

serves 4

1 head frisee

1 small cos

1 radicchio

4 fl oz (110ml) walnut oil

1 tablespoon cider vinegar

1 shallot finely chopped

Salt & pepper

 

12 slices bread - approximately 11/2” sq – cut from a rustic wholemeal loaf.

Olive oil

1 oz (25g) butter

2 medium Russet apples

3 oz (75g) walnut pieces

3 oz (75g) strong hard cheese

1 oz (25g) butter

 

Oven 180°C

 

Carefully pick over, wash and gently dry the salad leaves, if large tear into pieces. Put the salad leaves in the fridge until you need them. Make the dressing by combining the oil, vinegar, shallot, salt and pepper. Brush the bread with olive oil, put on a baking tray and cook for approximately 8 minutes until lightly coloured.

 

The raise the oven temp to 200°C. Beat the cheese and butter together and spread over the croutons. Quarter and core the apples and cut into fine slices. Put into a bowl with the salad leaves and walnuts and gently toss with the dressing. Divide this between four dishes. Put the cheese croutons in the oven and cook until golden and bubbling. Top each salad with three croutons and serve.

 

Tarte Tatin

Serves 6

 

Pastry

6oz (175g) plain flour

4oz (110g) butter

1 teaspoon sugar

pinch salt

1 egg

1 tablespoon water

 

Filling

5 large dessert apples

zest & juice of 1 lemon

3oz (75g) butter

3 tablespoons demarara sugar

 

Make up pastry & chill for ½ hr. Spread the butter over the base of a 9” diameter tin. Sprinkle over sugar. Peel, core & slice the apples & arrange on butter mixture. Sprinkle over lemon juice & zest. Roll out pastry to a 9” circle and carefully the cover apples.

Bake in a pre-heated oven 220ºC (7) for 10 minutes, lowering to 180ºC for a further 25. Place a serving dish over the finished tarte and carefully invert onto the dish while still hot.