Savour an apple a day

One of the most important fruits in the kitchen has to be the humble apple, says Rachel Allen, who has delicious recipes for you to try using this under-appreciated everyday staple

“An apple chutney served with tangy Cheddar cheese on crisp crackers is one of my favourite ways to end a meal”

The most common fruit of all, the apple, is one we almost take for granted, but if it hadn’t been for the wild Malus sieversii that still grows in Central Asia today — it’s the ancestor of all apple varieties — we might not have this fabulously flavoursome fruit, which works well in everything from pies and puddings to sauces and sausages.

It’s one of the few fruits that suits both sweet and savoury dishes, as well as jams and jellies. I enjoy roast pork, duck or goose that bit more when they are accompanied by a dollop of fluffy apple sauce, made from peeled, chopped cooking apples, gently stewed with sugar and a splash of water.

An apple chutney served with tangy Cheddar cheese on crisp crackers is one of my favourite ways to end a meal — although it’s also perfect to have as a quick little meal in itself. And a sweet, steaming-hot apple pie drizzled with cold, rich cream is one of the most comforting desserts known to man.

This apple and tomato chutney, right, is perfect for making at this time of the year, when there is a glut of apples that’s just waiting to be turned into a preserve to last all year. Mildly spiced and just a bit sweet, this is as delicious with sausages or cold meats as it is with cheese and bread.

The Irish apple cake, far right, is a recipe that used to be made in most Irish farmhouses. Each one would have its own version, this particular one being made at Ballymaloe for over half a century.

And the smoked mackerel, watercress and apple salad, also far right, is just what I want for a light lunch or a lovely autumnal starter. Pack it as part of a picnic, or a work lunch, to bring a bit of crunch to your day.