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8
Medium
By Graham Garrett and Cat Black
Published 2015
Out the back of the Restaurant we have elder flower bushes, wild Brambles and crab Apples. We have cobnuts too, we are surrounded by them in kent, so we thought we’d do a dish with them all
Peel and core the apples. Slice them very thinly on a mandoline. In a bowl, toss them in the melted butter and pectin (if using). Line a small terrine mould or 500g loaf tin with parchment paper. Layer the apples neatly and evenly in the tin. Cover with foil and