The Apple Harvest

We are now well into October, Halloween is just around the corner, meaning we are well and truly into apple season! Sharp, sweet and crunchy, they are perfect for enjoying on their own as an energy boosting snack, but they are also a key ingredient for many delicious recipes. From warm winter classics to fresh new twists on recipes, we have picked our favourite winter apple recipes for you to try out in the kitchen – happy cooking!

  1. Jamie Oliver’s Classic Apple Crumble

You will need – 400 g cooking apples, 50 g caster sugar, 35 g wholemeal flour, 35 g rolled oats, 35 g unsalted butter, 20 g caster sugar

Method – apple crumble

  1. Preheat the oven to 190°C/375°F/gas 5.
  2. Peel and core the apples, then quarter and cut in to chunks.
  3. Put the apples into a pan with the sugar and 1 tablespoon of water, then cook over a low heat for 5 minutes to soften slightly, stirring occasionally, then tip into a small ovenproof baking dish.
  4. Place the flour and oats in a bowl and mix well. Chop the butter into small cubes and add this to the oats and flour. Mix and rub in with your fingertips until it resembles an even crumb texture.
  5. Add the sugar and mix through, then cover the fruit with the crumble mixture.
  6. Bake for around 20 minutes, or until golden and cooked through.


2. Sausages with Apple Mash 

Sausages with apple mash

You will need – 700g floury potatoes cut into chunks, 8 Cumberland sausages, 25g butter, 1 onion, thinly sliced, 2 tsp plain flour, 250ml beef stock, 2 apples (about 280g/10oz), peeled and chopped into small chunks, 3 tbsp milk

Method –

  1. Cook the potatoes in boiling, salted water for 15 mins until tender. Meanwhile, heat a non-stick frying pan and add the sausages. Cook over a medium heat for 15-20 mins, turning occasionally, until cooked through. Remove from the pan and keep warm.

2. Add a knob of the butter and the onion to the pan, then cook for 15-20 mins until soft. Stir in the flour, then gradually add the stock, stirring to make a sauce. Simmer for 2 mins, then pour into a jug and keep warm.

3. Cook the apples in half the remaining butter for 5-10 mins until softened. Drain the potatoes and mash well with the rest of the butter and the milk. Fold in the apple, then serve with the sausages and onion gravy.


3. Winter Apple and Walnut Salad 

Winter apple and walnut salad

You will need – 70g salad leaves such as rocket or watercress, 5 red and white chicory, washed and leaves separated, 1 red apple, cored and thinly sliced, 75g walnut halves, roughly chopped, 3 tbsp olive oil, 1 tbsp cider vinegar or red wine vinegar, 2 tsp wholegrain mustard, 50g Parmesan shavings

Method –

  1. Toss the salad leaves and chicory together in a bowl along with the apple and walnuts. Whisk together the olive oil, vinegar and mustard. Season to taste, then spoon over the salad. Toss to coat, then sprinkle over Parmesan shavings to serve.


4. Chestnut and Apple Chutney 

You will need – 1 stick cinnamon, 4 Cloves, 2 Allspice berries, 500 g. Bramley apples, cored, peeled and chopped, 500 g. onions, chopped, zest and juice 2 oranges, 110 g. each cranberries and dried raisins, 1 tsp. mustard powder, 500 g. Granulated sugar, 800 mL White wine vinegar, 250 g. cooked chestnuts, roughly chopped

Method –

  1. Put the spices in the middle of a small square of muslin, bring the corners together to form a bag and tie together with string.
  2. Put the spice bag and the remaining ingredients, apart from the chestnuts, in a large stainless steel pan. Bring very gently to the boil to give the sugar time to dissolve. Stir well and bubble for 1-1½ hours until thick – you should be able to draw a channel with a spoon across the base that stays clear for a couple of seconds. Stir in the chestnuts.
  3. Pot the chutney in sterilised jars, seal and label when cold. Leave to mature in a cool dark place for at least a month before eating. The chestnut and apple chutney will keep for up to a year unopened.


5. Apple Strudel 

You will need – 5Granny Smith apples, coarsely chopped 120 gm fine fresh white breadcrumbs, 90 gm brown sugar, 60 gm seedless raisins, 40 ml golden rum, 1 tbsp plain flour, Juice of ½ a lemon, ½ tsp ground cinnamon, 50 gm butter, melted to serve, vanilla bean ice-cream, For dusting: pure icing sugar, sieved, Strudel dough – 300 gm“00” flour (see note)2 tbsp vegetable oil

Method –

  1. For strudel dough, combine flour and 1 tsp salt in a bowl, form a well in the centre, add 200ml lukewarm water, then add oil and stir until dough comes together. Turn onto a lightly floured surface and knead until smooth and slightly tacky (8-10 minutes). Place in a lightly oiled bowl, turn to coat, cover and set aside to rest (1 hour).
  2. Meanwhile, combine apples, breadcrumbs, sugar, raisins, rum, flour, lemon juice and cinnamon in a bowl and toss to combine.
  3. Place dough on a lightly floured sheet or tablecloth on a table or island bench, brush with one quarter of the melted butter and roll out to a 20cm x 30cm rectangle. Gently stretch edges evenly with your hands until dough measures about 90cm x 120cm. Carefully place your hands, palms upwards, under one side of dough and gently pull and stretch, working your way around dough, into a translucent piece about 80cm x 160cm. Trim thick edges with scissors (discard), then dip pastry brush in melted butter and flick half remaining butter over dough. Scatter apple mixture across one short end of dough in a strip about 68cm x 7cm, leaving a 6cm border on long edges. Starting from the apple-covered end, and using the sheet or tablecloth for support, carefully roll dough to form a cylinder. Trim ends and tuck tightly under strudel to seal. Roll onto a piece of baking paper and slide onto a large baking tray. Brush with remaining melted butter and bake until golden and cooked through (25-30 minutes). Dust with icing sugar and serve hot or warm with vanilla ice-cream.


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