Apples

Recipe Collection

There is something wonderfully ordinary about an apple.

You find them hanging from trees, tumbling into hedgerows, rolling around the bottom of a fruit bowl and generally getting on with the business of being an apple.

But give me a basket of them and I start getting ideas.

Some will become pies. Some will be roasted until their edges caramelise. Some will find their way into chutneys, cakes, cocktails or something involving far too much butter.

And then there are the apples that have been sitting quietly on the tree while I walk past thinking, I'll come back for those.

I always do.

For me, apples are the very definition of Nature's Larder ... seasonal, generous and wonderfully versatile. They can be sweet or sharp, crisp or soft, eaten straight from the tree or transformed into something entirely different. And living in Somerset, it's rather difficult not to fall a little bit in love with them.

So here you'll find my apple recipes, kitchen experiments and a few ideas for what to do when the apple tree decides to give you considerably more fruit than any sensible person could possibly eat ... Because there is no such thing as too many apples ... There is only not enough imagination yet.

So What Can You Do With Apples?

Oh, but where to start! ...

You can bake them, roast them, stew them, pickle them, preserve them and turn them into something rather boozy.

You can tuck them into a crumble, caramelise them with cider, pair them with pork, turn them into chutney or bake them into something buttery and golden.

You can make them the star of the show or quietly let them get on with making everything else taste better.

And if you have more apples than you know what to do with?

Well, that's when things get interesting ... Because an apple glut isn't a problem ... It's an invitation to get creative.

“I meant to do my work today - But a brown bird sang in the apple tree ... " - Richard Le Gallienne

a dark haired woman sits thoughtfully at a desk

Frequently Asked Questions About Apples

What's the difference between eating apples and cooking apples?

Eating apples are naturally sweeter and hold their shape when sliced, making them perfect for salads, cheeseboards and snacking. Cooking apples, such as Bramleys, contain more acid and break down into a beautifully soft purée when cooked, making them ideal for pies, crumbles and sauces.

Can you freeze apples?

Yes. Apples freeze well, although they're best prepared first. Peel, core and slice them, then toss them in a little lemon juice to help prevent browning before freezing. They're perfect for pies, crumbles, cakes and sauces straight from the freezer.

Do apples need to be peeled before cooking?

Not always. For sauces, soups and chutneys I often leave the skins on while cooking for extra flavour, then remove them or blend the mixture until smooth if needed. For pies and crumbles it's usually a matter of personal preference

Which apples are best for baking?

Cooking apples such as Bramleys are a classic choice because they become beautifully fluffy when cooked. Firmer eating apples like Braeburn, Cox or Pink Lady also bake well if you prefer slices that hold their shape.

How should I store apples?

Apples keep best in a cool, dark place. If you have plenty, storing them in the fridge can help them last even longer. Check them regularly and remove any damaged fruit, as one bruised apple can quickly affect the others.

Can you cook with bruised apples?

Absolutely. As long as the fruit isn't mouldy or rotten, simply cut away any bruised areas. Slightly imperfect apples are perfect for cakes, chutneys, soups and sauces.

Can you freeze cooked apple purée?

Yes. Apple purée freezes beautifully and is one of my favourite ways to preserve a glut. Freeze it in portions and simply thaw whenever you fancy making a crumble, cake or dessert.

Which spices go well with apples?

Apples love warm spices such as cinnamon, nutmeg, cloves, ginger and allspice. They also pair beautifully with vanilla, honey, thyme, rosemary and even black pepper in savoury dishes.

What flavours pair well with apples?

Apples work wonderfully with blackberries, pears, quince, hazelnuts, walnuts, oats, caramel, cheddar cheese, pork, cider and mustard. Their balance of sweetness and acidity makes them incredibly versatile in both sweet and savoury cooking.

Can I use eating apples instead of cooking apples?

Yes. Eating apples make delicious pies and cakes, although they usually keep their shape rather than collapsing into a purée like Bramleys. You may also need to reduce the amount of sugar depending on the variety.

When are apples in season in the UK?

British apples begin appearing in late summer, with the main harvest running from September through October. Many traditional varieties store well, meaning British apples can often be enjoyed throughout the winter.