Nigel Slater’s apple recipes
Stewed, mulled or baked in a savoury pie with shallots, apples are just the fruit to get you through winter
Even now, in the depths of winter, there is a crush around the apple stall at the market and, failing that, the greengrocer still has Russets in fine fettle. The Coxes, always late to the party, are at their heartiest right now and for a few weeks to come. You can rummage respectfully, taking care not to bruise, looking for something with a deep fragrance and skin unblemished enough to eat without peeling. I have never known this kitchen without an apple or two. An apple to crunch absentminde...
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