Warm apple turnover smothered in hot custard is sure to see away the winter blues
- 1 tbsp plain flour, plus extra for dusting
- 375g pack all-butter puff pastry
- 2 eating apples, peeled, cored and finely chopped
- 2 pitted dates, finely chopped
- 25g caster sugar
- ½ tsp cinnamon
- 1 tsp lemon juice
- 1 egg, beaten, for brushing
- icing, to serve (optional)
MethodPlace a baking sheet in the oven. Lightly flour a work surface and roll the pastry out to a 25 x 30cm rectangle. Mix the apples with the dates, 1 tbsp flour, the sugar, cinnamon, lemon juice and a pinch of salt. Spoon over one half of the pastry, leaving a border around the edge. Brush the edges of the pastry with a little of the egg, then fold the other half over the top, pressing the edges together to seal well. Slash the top with a knife and brush with the remaining egg.
- 1kg cooking apple
- 1 medium pineapple (about 500g/1lb 2oz prepared weight)
- 500g onion
- 350g cranberry
- 500g bag stoned date
- 250g raisin
- 4 garlic cloves, chopped
- 10cm fresh root ginger, grated
- 1 tsp chilli flakes
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 2 tbsp ground cinnamon
- 2 tsp salt
- 1½ l spiced vinegar
- 750g light muscovado sugar
- Peel, core and roughly chop the apples and pineapple. Peel and roughly chop the onions. Mix together the apples, pineapple, onions, cranberries, dates, raisins, garlic and ginger.
- Put the mix of fruit and vegetables in batches through the food processor until finely chopped. Tip into a large wide pan or preserving pan.
- Add the spices, salt and vinegar and bring to the boil. Simmer for 20 mins until the apple is pulpy, then add the sugar and stir to dissolve. Bring to theboil, then simmer for about 40-45 mins, until the chutney is thick and pulpy.
- Pot into warm, sterilised jars. Seal, label and store for at least a month in a cool dry place.
- 8 pork sausages
- 3 leeks, sliced
- 1 apple, peeled and sliced
- 1 tbsp plain flour
- 1 tbsp grainy mustard
- 200ml stock
- 375g pack ready-rolled shortcrust pastry
- 1 egg, beaten
- Heat oven to 200C/180C fan/gas 6. Fry the sausages in a large frying pan until browned all over, remove and set aside. Remove most of the fat left in the pan, then add leeks and soften for 8-10 mins. Add the peeled apple slices and cook for 1 min more. Stir in the flour, followed by the mustard. Pour over the stock and bubble for 2 mins to make a sauce.
- Chop the sausages into chunks and stir into the pan. Then, tip everything into a large ovenproof dish. Top with the pastry, trimming off any excess and glaze with the egg. Bake for 25 mins until golden.
- 175g butter, plus extra for greasing
- 175g light muscovado sugar, plus 1 tsp
- 3 large eggs, beaten
- 1 eating apple
- 1 tsp vanilla extract
- 200g dried mixed vine fruits
- 85g ground almonds
- 1 tsp baking powder
- 175g plain flour
- 1 tsp cinnamon
- ½ tsp ground nutmeg
- splash lemon or orange juice
- 1 tbsp marmalade or apricot jam
- Heat oven to 180C/fan 160C/gas 4. Butter a 900g/2lb loaf tin and line with a strip of baking paper, or use a loaf tin liner (see tip, below). Beat together the butter and sugar until pale and creamy, then beat in the eggs one by one. Grate half the apple and mix it into the batter with the vanilla, dried fruit and ground almonds. Mix the baking powder, flour and spices together with a pinch of salt, then fold into the mix until even. Spoon into the tin and level the top.
- Thinly slice the remaining apple half, toss with the lemon or orange juice, poke the slices a little way into the batter, then sprinkle with 1 tsp more sugar. Bake for 45 mins, then turn the oven down to 140C/fan 120C/gas 1. Cover the cake with foil, then bake for another 45 mins until a skewer inserted into the middle comes out clean. Cool in the tin.
- To finish the cake, melt the marmalade or jam in a small pan, sieve to remove any lumps, then brush it over the cake to glaze the top. Serve cut into thick slices, and spread with a little butter, if you like. Will freeze for up to 1 month.