4 Ways with Our Oakwood Apples

Spicy Apple Slaw

Mix together 3 tablespoons of Kashmiri Chilli Oil, some grated fresh ginger, the juice of 2 limes and 2 teaspoons of sesame oil. Slice a quarter of red cabbage, half a red onion and 2 cored apples. Toss with the dressing. Add freshly chopped coriander and parsley and some toasted cashews.

Apple & Parsnip Soup

Soften a chopped onion in olive oil and then add our chopped, peeled parsnips along with some peeled, cored Oakwood apples with a clove or two of sliced garlic. Stir and cook for 5 minutes and then add a litre of veg stock. Simmer for 30 minutes, until the parsnips are soft and then blitz until smooth. Serve with a swirl of crème fraîche and some black pepper.

Winter Fruit Plate

Cut the peel from a blood orange and a grapefruit, segment and place in a bowl, squeezing the juice from the peel into a separate jug. Cut a pomegranate in half and pull away the pearls from one half into the bowl with the fruit segments. Squeeze the juice from the other half with the citrus juice and mix with a tablespoon of honey. In a small pan, melt some butter and then fry a handful of oats until crisp and golden. Slice 2 apples and mix with the fruit. Arrange on a plate and scatter over the toasted oats and flaked almonds.

Apple Butter

Take 1kg of peeled and cored apples and pour over 6 tablespoons of apple juice (we used Oakwood’s organic apple juice). Simmer slowly until soft and then push through a fine sieve or muslin. Return to the pan along with 225g of caster sugar, the zest and juice of two lemons and a teaspoon each of ground cinnamon and ground allspice. Cook slowly, stirring frequently, until nearly dry and very thick. Spoon into sterilised jars and seal. It will keep for a few months in a cool cupboard. Delicious on toast, porridge or ice cream.