More ways with apples
The vicar’s tea cake: apple and cinnamon
Cream 100g butter with 200g caster sugar, add an egg, 1 tspn vanilla-bean paste, a pinch of salt and mix well. Next, alternate between adding 185g self-raising flour and 150ml milk, being sure to start and end with flour. Pour the mixture into a well-greased 10indiameter cake tin and arrange 2 cored, peeled and sliced apples in circles on top of the cake mixture. Sprinkle a few tablespoons of brown sugar and a dusting of cinnamon on top, then bake in a moderately hot oven for about an hour or until a fork comes out clean. Serve warm with another sprinkling of sugar and whipped cream. The vicar will certainly require more tea.
Apple-and-cheddar salad with almond-cream dressing
(below) To make the dressing, soak 100g almonds in 100ml water overnight, drain, then place the nuts in a processor with the juice of two lemons, 30ml maple syrup, a pinch of salt, chopped basil leaves and seasoning. Process to a purée, then trickle about 150ml olive in, adding a little water if it’s too thick. Halve and core 2 apples, cut into thin slices and mix in a medium-sized bowl with 100g Cheddar, cut into either small cubes or shavings, a couple of handfuls of salad leaves and 30g chopped almonds (that haven’t been soaked). Drizzle with a little olive oil, a squeeze of lemon and toss. To serve, pour the almondcream dressing into a circle on four plates and spoon the salad into the centre.
Autumn crush: apple-andginger juice
Blitz 4 chopped apples and a generous piece of ginger in a juicer or a Nutribullet. Divide the juice between four tall glasses, muddled with crushed ice and fresh mint, and top up with soda water. A measure of vodka in each glass wouldn’t go amiss either!