3 small or 2 large eating apples,
cut in half
70g softened butter
25ml maple syrup
1 tsp vanilla extract
1?2 tsp ground cinnamon 40g raisins
3 tbsp crème fraiche
30g walnuts, roughly chopped
Preheat the oven to 190 ?C (fan 170 ?C/gas mark 5).
Take each apple half, and using a teaspoon, scoop the seeded core out of the apple half and discard. Line the apple halves up in a small roasting tray and slide into the hot oven. Bake the halves for 10 minutes.
While the apples are baking, beat together the butter, maple syrup, vanilla, cinnamon and raisins.
After 10 minutes, remove the apples from the oven and roughly dot and splodge the butter mixture as evenly as possible over the top before returning the apples to the hot oven. Bake for a further 15 minutes.
Remove the apples from the oven. They should be cooked through. (If you like them very soft, then cook on for longer, but cover them to stop the raisins burning.)
This scrumptious raw recipe comes from my friend and former River Cottage colleague Nonie Dwyer and the title sums it up nicely – these fruity bars are great with your...On November 7, 2014
This simple one-pot wonder is a different way to roast lamb. While it takes around three hours to slowly cook, you’ll be rewarded with juicy, tender meat with a huge...On March 28, 2014
Strawberry GranitaOn January 9, 2015
SERVES 4On February 17, 2017
This is probably the most famous lentil dish coming out of India – yellow lentils tempered with spices and the usual holy trinity of garlic, ginger and chilli. It has...On June 12, 2015
Visually speaking, this delightful cake is my favourite. It has an air of sophistication and simply oozes style. It has a coconut cake base, which is beautifully teamed with lemon...On August 28, 2015