Dried apple rings
A wonderful snack, dried apple rings are also lovely chopped into porridge. Or you can drop a few into a teapot along with a handful of spices, such as cinnamon, fresh ginger and cardamom, to make a gorgeous tisane; cover with boiling water, infuse for 5 mins, then pour. A pinch of sea salt 3–4 apples, skin on, rinsed, cored and thinly sliced
1 Fill a large bowl with 500ml water and a pinch of sea salt. Tip in the apple rings.
2 Pat the apple rings dry, then thread the rings onto a clean wooden stick or a piece of string, or arrange on a wire rack you can set in the oven.
3 Dry at room temperature for 4–5 days. Or arrange on a wire rack or lined baking tray and dry in an oven preheated to 100C/Fan 80C/200F for 1 hr or until fully dried. Turn once or twice to dry evenly and prevent sticking.
4 Store in a sterilised jar securely covered with cloth, which will help to dry the apples completely, if there are leftover pockets of moisture.