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Make the most of this season’s crop with these delicious recipes

Bon appletit! Perfect with pork, spectacular in a salad, terrific in a tarte tatin… make the most of this season’s crop with these delicious recipes


To check if the tart (pictured) is cooked, remove the pan and peek underneath. The juices should be reduced and caramelised

APPLE & THYME TARTE TATIN 

Serves 6-8

  • 165g (5¾oz) caster sugar
  • 100ml (3½fl oz) water
  • 65g (2¼oz) unsalted butter, cubed
  • 2tsp chopped thyme
  • 6 red apples, such as Braeburn or Cox’s, peeled and quartered
  • 2 sheets of puff pastry
  • Crème fraîche, to serve

Preheat the oven to 200°C/fan 180°C/gas 6. Place an ovenproof pan or 20cm tatin pan over a medium heat. Add the sugar and water. Heat gently, stirring, until the sugar has dissolved. Increase the heat slightly and cook until a deep golden brown (around 8 minutes). Add the butter and thyme and cook for 1-2 minutes until a syrup consistency. Cool slightly, then arrange the apple quarters in tight circles, cut-side up, to cover the base. Allow to cool completely.

Trim the pastry sheets to the size of the pan, with a 4cm overhang. Lay both over the apples and tuck the edges under, inside the pan, to make a border. Bake for 40-45 minutes until dark golden. Leave for 5 minutes then invert onto a plate. Serve with crème fraîche.

To check if the tart is cooked, remove the pan and peek underneath. The juices should be reduced and caramelised. If not, cook 5-10 minutes more. 

For an all-in-one tray bake (pictured) that’s a little more substantial, you can add cubed sweet potatoes at the start

For an all-in-one tray bake (pictured) that’s a little more substantial, you can add cubed sweet potatoes at the start

SAUSAGE, APPLE, FENNEL & POTATO TRAY BAKE 

Serves 4

  • 1 large fennel bulb, halved, cored and sliced into wedges
  • 2 red onions, peeled and cut into wedges
  • 2 Braeburn apples or other red-skinned apples, cored and sliced
  • 8 sausages of your choice
  • 2tbsp olive oil
  • A few sprigs of thyme, sage and rosemary
  • 2tbsp honey
  • Mashed potato, English mustard and salad, to serve

Preheat the oven to 200°C/fan 180°C/gas 6.

Arrange the fennel, onions and apple slices on a roasting tray. Place the sausages on top, then drizzle with the oil and roast in the oven for 20 minutes.

Remove the tray from the oven and tuck the herbs in and around the sausages. Drizzle with the honey and return to the oven for another 10 minutes or until everything is cooked and has caramelised. Serve with mashed potato, English mustard and salad on the side.

For an all-in-one tray bake that’s a little more substantial, you can add cubed sweet potatoes at the start. Vegetarian sausages also work well for this. 

Pork chops with apple sauce and cavolo nero

Pork chops with apple sauce and cavolo nero

PORK CHOPS WITH APPLE SAUCE AND CAVOLO NERO 

Serves 4

  • 3 Bramley cooking apples
  • 25g (1oz) butter
  • 3tbsp demerara sugar
  • Juice of 1 lemon
  • A pinch of cinnamon
  • 1tsp fennel seeds, crushed
  • 100ml (3½fl oz) water
  • 4 pork chops
  • Cooked cavolo nero or other greens and mash, to serve

Peel, core and roughly chop the apples. Place in a pan with the butter, sugar, lemon juice, cinnamon and fennel seeds. Add the water and cook for 10 minutes until the apples are soft but still just hold their shape. Meanwhile, grill or fry the pork chops to your liking. Serve with the apple sauce, greens of your choice and mash. 

Cool any remaining apple sauce and spoon into a jar. It will keep for a few weeks in the fridge.

Crunchy apple, walnut and blue cheese salad

Crunchy apple, walnut and blue cheese salad

CRUNCHY APPLE, WALNUT & BLUE CHEESE SALAD 

Serves 4

For the dressing

  • 1½tbsp red wine vinegar
  • 2tbsp walnut oil
  • 2tbsp extra-virgin olive oil
  • 1 heaped tsp Dijon mustard

For the salad

  • 2 red sweet apples such as Cox’s, Royal Gala or Rubens
  • 1 lemon, halved
  • 4 handfuls of mixed bitter leaves such as radicchio, endive, rocket, frisée
  • 200g (7oz) blue cheese, such as Saint Agur
  • 2 celery stalks, chopped
  • 100g (3½oz) whole walnuts, toasted – see tip across the bottom of the page

Whisk the dressing ingredients together in a bowl or jug, then set aside.

Quarter, core and slice the apples. Place into a large serving dish. Add a squeeze of lemon and toss to coat. Add the salad leaves and gently mix everything together. Top with the blue cheese and celery. Drizzle with the dressing and top with the toasted walnuts. 

If you’re not a fan of Saint Agur or walnuts, you can substitute them both. Any blue cheese would work, and try any other nuts of your choice.

Read more at DailyMail.co.uk