My favourite roadside findings are the random apple trees that grow wild – they are not sprayed and bear the most beautiful fruit each year. I love to use the apples when they are sharpest and most sour. That works well in our region as the wild blackberries are full of sugar and are very ripe at exactly the same time. So this is a dish that’s almost entirely from the side of the road. The frozen apple juice does have to be made with a nitrogen bowl, as it maintains the integrity of the sour apples – if you own one of these, follow the manufacturer’s safety instructions very carefully at all times.
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