This week apples are on the agenda and, to be more precise, Granny Smiths - the freshest and most tart of flavours.
With such a beautiful, glossy skin and crisp flesh, I think they are the best (and most readily available) apple for cooking with. I say thatbecause there may be a fair few of you who have handsome gnarled old apple trees in your back yard or at your parents' and often the apples referred to as cooking apples come from this source. So if you are lucky enough to get your hands on them, grab a few.
Also, the Golden Delicious variety I loved as a kid are very good for both eating and cooking but they are, unfortunately, near impossible to find.
Apple cake is scrummy - chock full of fruit, nuts and spices (one could almost be fooled into thinking it is good for you), a light drizzle of lemon icing tops it off nicely.
Apple shortcake is so easy to make and one mouthful instantly reminds you of your Nana - far finer than the gelatine-filled slabs at the local bakery.
And lastly a tart. Proudly make your own pastry, fill it with slices of apple and fresh or frozen blackberries, pour over the butterscotch and bake. So delicious - but one dessert where whipped cream is an absolute necessity.
CHEF'S TIP
If an apple has to be peeled - though in baking, if you like peel, keep it on - brush flesh with lemon juice to stop it browning.
