YOU ARE WHAT YOU EAT.. FUN & FRUITY

YOU can do so much more with fruit than just bake it into a crumble. Try these savoury dishes, which are both warming and light, perfect for an autumnal evening.

BAKED CHICKEN AND PEACHES SERVES FIVE

Extra-virgin olive oil 5 chicken legs 2 red onions, quartered 5 peaches, quartered juice of 1 orange leaves of 3 sprigs fresh tarragon salt and freshly ground pepper METHOD 1 Preheat the oven to 200C. 2 Heat a small amount of olive oil in a large skillet over high heat. Brown the chicken legs in the skillet for three to four minutes on both sides. 3 Transfer to a baking dish. Add the onions and tuck the peaches in-between the chicken legs and drizzle everything with a little olive oil and the orange juice. 4 Season with salt and pepper and bake for 40-45 minutes. If the chicken is not quite cooked through, lower the oven temperature to 180C and bake for an additional 10 minutes or so. 5 Sprinkle with the tarragon leaves before serving.

PORK TENDERLOINS WITH APPLES SERVES FOUR

1 pork tenderloin (600g) 100g light brown sugar 3tbsp Dijon mustard 3tbsp unsweetened apple juice 3 cloves garlic, finely chopped 3tbsp extra-virgin olive oil 2 apples, skin on, cut into 1cm slices 2 sprigs fresh thyme, snipped into small pieces salt and freshly ground pepper METHOD 1 Generously season the pork with salt and pepper. 2 In a bowl, combine the brown sugar, mustard, apple juice, and garlic to make a glaze. 3 Coat the pork with the glaze and set aside the rest. 4 Heat the olive oil in a large skillet over high heat. Add the pork tenderloin and cook until golden brown all over, turning it every two to three minutes. 5 Place the apple slices in the pan around the pork and lower the heat to medium. Cook for 10 to 15 minutes, until the apples are tender and browned, occasionally turning them over. 6 Pour the remaining glaze over the pork if necessary – the meat should be deeply caramelized. 7 Sprinkle with the thyme sprigs, season with salt and pepper and serve immediately.

Extracted from Miss Maggie’s Kitchen: Relaxed French Entertaining by Héloïse Brion, £20 (Flammarion).