Apples

Our apple heritage is second to none and the apple orchards of Kent are thought to be the best in the world. Old established varieties lend themselves to all manner of great dishes. From rustic tarts, pies and crumbles to sauces and chutneys, apples are the good old year-round standby. A childhood favourite of mine is deep-fried apple rings served with clotted cream... pure indulgence.

Apple sauce, made with tart Bramley cooking apples is the perfect partner to roast pork, duck and goose, as its slight acidity cuts the richness. To make it, simply peel, core and roughly chop 1kg Bramley’s and cook with a couple of tablespoonfuls of caster sugar and a knob of butter until the apples start to break down. Serve the sauce chunky or purée in a blender if you prefer.