A brief interlude …

… to talk about apples – rumour has it that 2025 has produced the best quality and flavour for a long while. What do you do with a glut, you can only bake so many apple pies?

Whether it's Bramleys or eating apples, I have recipes and ideas for you especially since the Christmas festivities are looming!

First up it's a Bramley apple sauce recipe (you can use other cooking apples if you can't get Bramleys).

MiamMiam

School of Cookery

The best Apple Sauce!

I found this recipe by accident and it is truly the most delicious apple sauce. Even if you decide you haven't the time on this occasion, stick it in your pending tray and try it when you do have time – you won't be sorry.

Eliza Acton's Apple Sauce – with Bramley apples

Pre-heat oven to 160fan/180c/Gas 4.

Grease a glass dish with butter.

This sauce is so easy – the only emphasis is on the preparation of the apples. All the peel and core must be removed. There are no amounts here, you can cook as much sauce as you desire – it freezes well!! So, peel, core and slice your apples – if you can slice them a similar size they will cook more evenly.

Place your apples in your dish and cover with a lid or foil – NO WATER, SUGAR OR ANYTHING ELSE!!

Bake for 20-30 minutes. Check after 20. Apples should be soft. Here's the satisfying bit – whisk the apples until they begin to break up, sprinkle with caster sugar plus a generous knob of unsalted butter, whisk again – enjoy. (You can use Plant based “butter” if preferred).

Alchemy with apples - enjoy!

P.s. The books … if, like me, you're interested in food history you might like to add the following to your list. Elizabeth David's “An Omelette and a Glass of Wine” which is a compilation of articles and is where I found “Big Bad Bramleys” which in turn lead me to “Eliza Acton Modern Cookery”.

Next up, My Veggie Roast ...