With apples

1. Celery and apple matchstick salad Ingredients Serves 2 For the dressing:

• 2 tsp fennel seeds

• 30g pistachios, chopped

• 2 tbsp olive oil

• Juice of ½ lemon

• ½ tbsp red wine vinegar

• 3 sprigs parsley, chopped

• 1 small bunch chives, chopped

• 3 sprigs dill, chopped

• Salt and freshly-ground black pepper For the salad:

• 1 head celery

• 2 dessert apples

Directions

Place a frying pan over a medium heat and toast the fennel seeds and chopped pistachios. When the nuts and seeds begin to smell fragrant and start to brown, remove from the heat.

In a jar add the olive oil, lemon juice, red wine vinegar, chopped parsley, chives and dill, and season with salt and freshly-ground black pepper.

Add the toasted seeds and nuts. Put a lid on the jar and shake well to combine the dressing ingredients. Finely slice celery and apple into matchsticks, pile on to plates and drizzle with the dressing.

● Recipe courtesy of lovecelery.co.uk

2. Blueberry and apple crumble cake

Ingredients

Makes around 10 slices

For the crumble topping:

• 100g plain flour

• 50g butter, cubed

• 50g light brown muscovado sugar

• ½ tsp ground cinnamon

For the cake:

• 250g blueberries

• 150g butter, softened

• 150g caster sugar

• 3 free range eggs

• 4 tbsp natural yoghurt

• Zest of ½ lemon

• 1 tsp vanilla essence

• 1 Pink Lady apple, cored and cut into small cubes

• 250g self-raising flour

• 1 tsp baking powder

For the yoghurt topping:

• 400g low-fat, Greek-style natural yoghurt

• 100g blueberries

• Zest of ½ lemon

Directions

Preheat oven to 200C/Fan 180C/400F/Gas Mark 6. Grease and line a 20cm loose-bottomed, round cake tin.

First, make the crumble topping by placing the flour into a large bowl, bowl rub in ththe butter until it resembles coarse bread dcrumbs, stir in the sugar and cinna amon, put to one side. Make th e cake by, first, washing and drying the blueberries. Sprinkle them wwith a dusting of flour to stop them si nking.

Cream the butter and sugar until light and a fluffy, beat the eggs togethe er and add a little at a time, contin nuing to beat. Fold in the yogh hurt, lemon zest, vanilla ess sence, apple cubes, ¾ of the bl lueberries, flour and baking po owder.

Spoon the mixture into the prepared tin and smooth the top. Sprinkle over the crumble topping and the remaining blueberries, pushing down a little. Bake for 1-1¼hrs, until golden and a skewer inserted into the middle comes out clean. Leave to cool a little in the tin then remove to a wire rack and cool completely. For the topping, mix together the yoghurt, lemon zest and blueberries and serve with generous slices of the cake.

● Recipe courtesy of berryworld.com

3. Warm watercress, bacon and apple salad Ingredients

Serves two for lunch or four as a side dish without the bread

• 150g watercress

• 6 rashers smoked streaky bacon

• 2 Bramley apples

• 100ml apple cider

• ½ tbsp vegetable oil

To serve:

• Bread rolls and salted butter

Directions

Chop the bacon into small pieces. Cut the apples into quarters before removing the core and cutting into segments.

Place a large frying pan or wok on to the stove on a high heat and add in a half tablespoon of vegetable oil. Once the oil is hot, add in the bacon and apple and stir. Fry until the bacon begins to crisp and the apple is coloured nicely on the outside. Add in the cider and reduce to a sticky consistency. Add in the watercress and stir-fry making sure it is well-cooatedd iin the bacon and cider. Serve in a large dish alonng with some crusty breadd and salted butter if having for lunch, or why not serve with a pork chop and some mashed potato for a delicious evening meal.

Recipe courtesy ofo thewatercresscompany.ccom for 30 seconds,