You are what you eat... AN APPLE A DAY
Make waves while the sun shines in these ocean-inspired shades, says RIVKIE BAUM
WITH the Bramley apple season just about to start, you can make more than just a crumble or pie with this bumper crop. Be inspired by these family recipes.
MEATBALLS WITH BRAMLEY APPLE AND CRANBERRY SAUCE 1 Bramley apple, peeled, cored and grated; 500g turkey thigh mince; 1 white onion, finely chopped; 1tsp parsley; 100g bread crumbs; 1 egg, beaten; salt and pepper to taste; 1tbsp sunflower oil 30g butter; 2tbsp flour; 400ml stock; 1tbsp Worcestershire sauce; 30ml single cream (optional)
2 apples; ½ cup of water; 1tsp vanilla extract; 2tbsp maple syrup; 4tbsp cranberry sauce.
Mix together the ingredients for the meatballs and roll into roughly 30 walnut sized balls.
Heat a large non-stick frying pan over a medium heat, add a little sunflower oil and fry the meatballs
WE might not be able to sit by the ocean this summer, but we can bring a flavour of it into our wardrobes.
While navy and deeper blue hues are perfect for autumn, summer is the time to wear sea-inspired shades of aqua and turquoise.
Pair with crisp summer whites for a perfect co pa sil lig sh re
of bl ne tim in batches until cooked through. Remove the meatballs from the pan and set aside.
To make the gravy, add the butter to the frying pan and melt. Sprinkle over the flour and stir cooking for 2 minutes.
Gradually whisk in the hot stock and keep stirring until the gravy has thickened. Add the Worcestershire sauce, and season to taste. Pour in the cream, if using, and whisk.
To make the apple sauce, dice the peeled and cored Bramley apple.
Place the apple in a