Bramley apples 3 WAYS WITH…

Sharp, tangy and tasty, this autumnal fruit is often used in traditional puds, and also complements rich meats

To make a festive slaw, put 200g finely shredded Brussels sprouts in a bowl and add the juice and zest of ½ orange. Drizzle over some rapeseed oil. Using your hands, scrunch the sprouts in the dressing for a few minutes to tenderise. Grate in 1 apple, then toss with finely chopped parsley. Serve with game or rich meats.

For a twist on apple strudel, preheat the oven to 200°C/Gas Mark 6. Chop 6 apples into small chunks. Melt 25g butter in a pan, then scatter in 50g golden caster sugar. Add the apples and cook until soft. Unravel 1 sheet of puff pastry. Spoon the apple mixture over one side of the pastry, leaving a border at the edge. Fold the pastry over and pinch the edges to seal. Brush with egg yolk, then scatter with golden caster sugar. Put onto a lined baking tray and bake until golden.

Slow-cook pork and apple by heating ½ tbsp oil in a large frying pan. Slice 500g pork fillet into medallions and fry on each side until they start to colour. Add 1 finely chopped onion to the pan and fry for a few minutes. Add 150ml chicken stock and 1 tbsp mustard and stir. Tip into a slow cooker. Core and cut 3 apples into quarters, then add to the pot. Add 4 finely sliced sage leaves. Cook on low for 4 hours until the meat is tender, then stir in 2 tbsp crème fraîche.