I always struggle with finding a vegetarian protein at Christmas and then I struggle to find one to pair with cranberry sauce afterwards. Cheese is always an option, it famously goes well with cranberry and redcurrant, but I’m not a huge fan of it at the moment. I love cranberry sauce with potatoes, and Brussels sprouts (Recipe: Potato, Brussel Sprout and Cranberry Bake), but that isn’t enough protein to tick the boxes for a well-balanced meal.
I tried red split lentils last night. I like red split lentils because I don’t have to soak them for hours before hand when I need an instant meal, they are very nutritious and filling and never taste how you think they are going to (they have a lemony taste to me). I use them a lot in daal (Courgettes and carrot Daal) but they are actually very nice just boiled, plain. And even more nice with a little bit of sweet cranberry sauce added to them.
Do you know what else goes really well with cranberry sauce? Runner beans. I dug out a packet we froze from this years harvest.
I’ve got another 3 1/2 large jars of cranberry sauce from December left to eat up… 🙂
Lentils, potatoes, runner beans and cranberry sauce
-4 medium sized potatoes -250g red split lentils -8 serving spoons worth of runner beans -4 generous tsp of cranberry sauce, to serve
Pierce holes in the potatoes and place in the microwave. Heat for approximately 10-15 minutes, or until the potatoes are soft and squishy and have cooked through.
Meanwhile, bring a small pan of water to the boil. Add the red split lentils and simmer for about 15 minutes or until they have absorbed the water and are cooked. If there is any spare water, drain, and put to one side.
Bring another pan of water to the boil and add sliced beans into it. Boil for about 6 minutes or until the beans are cooked. Drain.
Place a potato on each plate and slice open. Spoon lentils next to it and 2 serving spoons of runner beans. Add a large dollop of cranberry sauce to serve.
The apple tree (Malus pumila, commonly called Malus domestica) is a deciduous tree in the rose family. It is best known for its pomaceous fruit, the apple and is cultivated world wide as a popular fruit tree – it was probably the first type of tree grown internationally for fruit. There are more than 7,500 known cultivars of apples, resulting in a range of desired characteristics. Different cultivars are bred for various tastes and uses, including cooking, eating raw and for cider production.
All sweet apples originated from a small area of Tian Shan on Kazakhstan’s (Turkey) border with China. It is likely that they gradually spread into Europe by travellers through the Middle East and several manuscripts from ancient Greece, including Homer’s ‘Odyssey‘, refer to apples and describe apple orchards. Evidence has been found that apples grew wild in Britain in the Neolithic period but it was the Romans who first introduced varieties with sweeter and greater taste to our little island. The earliest known mention of apples in England was by King Alfred in about 885 AD in his English translation of ‘Gregory’s Pastoral Care‘. Apple trees are considered to be one of the earliest trees cultivated. Alexander the Great is credited with finding dwarfed apples in Kazakhstan in 328BC. Those he brought back to Macedonia might have been the progenitors of dwarfing root stocks. Winter apples that are picked in late autumn and stored just above freezing temperatures have been an important food in Asia and Europe for many centuries.
After the Roman occupation of Britain, many orchards were abandoned due to invasions by Jutes, Saxons and Danes. Following the Norman conquest of 1066, improved varieties were introduced from France, including the ‘Costard’. Orchards were developed within the grounds of monasteries and the raising of new varieties was undertaken by cross-pollination – orchards of the monastery at Ely were particularly famous. More orchards were cultivated over time and by the 13th century, the ‘Costard’ variety was being grown in many different parts of England. Sellers of this apple were known as ‘costermongers’, hence the word ‘costermonger’. The Wars of the Roses and the Black Death led to a decline in the production of apples in England until Henry VIII instructed his fruiterer, Richard Harris, to identify and introduce new varieties, which were planted in his orchard at Teynham in Kent as he was an avid fan of apples, hiring French gardeners specifically to take care of his various trees . Simultaneously, the red skinned ‘Pippin’ was introduced from France but the most common apple in Tudor times was the ‘Queene’. Fun fact: Catherine the Great loved ‘Golden Pippin’ apples so much she had them brought over to her palace in Russia, each one wrapped in real silver paper.
Until the agricultural revolution in the 18th century methods of producing apples were pretty relaxed. Towards the end of the 18th century, Thomas Andrew Knight undertook a series of careful experiments in pollination which led to the development of many improved varieties. His work greatly influenced many nurserymen in the 19th century including Thomas Laxton who raised several well-known varieties including ‘Laxton’s Superb’. The introduction of new varieties reached its height in the late 19th and early 20th centuries. Through the work of gardeners employed by major estates in England and by nurseryman who concentrated on producing apples with outstanding taste this was achieved. ‘Ribston Pippin’, a favourite apple of the early Victorians, was superseded by possibly the most famous of all eating apples, ‘Cox’s Orange Pippin’. This outstanding variety was introduced in 1850 after being raised by Richard Cox, a retired brewer from Bermondsey. The ‘Bramley Seedling’, a single purpose culinary apple that remains the most popular apple in the world for cooking was first exhibited in 1876 after it was grown from a pip of unknown origin in 1809. Throughout the Victorian age, fruit growing tended to be carried out in small orchards attached to agricultural holdings. Queen Victoria was a fan of the fruit. She particularly liked baked apples as a dish. A Victorian nurseryman called Lane named a variety ‘Lane’s Prince Albert’. A form of roasted, semi-dried apple – the Norfolk Biffin – is mentioned by Charles Dickens as a Christmas delicacy. Apart from the apples sold at market, the fruit was grown to supplement the farmers’ own needs and to provide cider for his labourers in lieu of wages, a practice which became illegal in 1917. After the First World War (1914-18), several specialist research centres were developed which investigated improved orchard production methods, the control of pests and diseases as well as the raising of new varieties. After the Second World War (1939-1945), new rootstocks were introduced. These enabled the height of apple trees to be reduced. This allowed harvesting to take place from the ground thus making long ladders redundant and reducing the costs of labour for picking and pruning. Additionally, the smaller trees allowed sunlight to reach a greater proportion of the growing fruit which increased the density and consistency of fruit colour. Trees could be planted closer together which resulted in greater productivity. The market was greatly improving.
Until the 20th century, farmers stored apples in frostproof cellars during the winter for their own use or for sale. Improved transportation of fresh apples by train and road replaced the necessity for storage. In the 21st century, long-term storage again came into popularity, as ‘controlled atmosphere’ facilities were used to keep apples fresh year-round. Controlled atmosphere facilities use high humidity, low oxygen, and controlled carbon dioxide levels to maintain fruit freshness.
Once the UK became a member of the EEC, there was no restriction on the importing of apples from abroad during the English season. This led to English growers facing great competition from high-yielding varieties which were difficult to grow in UK, as they required a warmer climate. ‘Golden Delicious’, ‘Red Delicious’ and ‘Granny Smith’ were the three most important of these varieties which were heavily promoted and advertised. English growers were producing much lower yielding varieties which had been bred for taste rather than yield and as a result they were unable to compete with the relatively low priced imports. Many English orchards were taken out of production due to lack of profitability and replanted with other crops during the final twenty-five years of the 20th century. In the 1990s, ‘Gala’ and ‘Braeburn’, varieties which had been raised in New Zealand, were introduced to the UK market and rapidly increased in popularity. Trial orchards were planted in England and despite initial cultural difficulties English growers have managed to produce these varieties with some great success. Subsequently, other new varieties were trialled and planted including for example ‘Jazz’ (which are my second favourite, other than ‘Pink Lady’, the greatest apple if you are ever buying them from a store),’ Kanzi’, ‘Rubens’, ‘Cameo’ and ‘Zari’.
Many modern orchards have been planted more intensively than previously in history with up to 3,500 trees per hectare. A lot of research was undertaken to minimise the use of chemicals and to make greater use of beneficial insects thanks to modern science and additionally growers have invested in new packhouses and cold stores, all designed to operate efficiently and minimise the use of energy. As a result of all these factors, since 2003 there has been a massive revival in the English apple industry. English apples have increased their share of the total market from a low point of 23% in 2003 to 38% in 2011.
There are over 7000 varieties to choose from. It is overwhelming. Mark Diacono, trust River Cottage Fruit Handbook author has some suggestions categorised into easy boxes to make the decision slightly less demanding:
I will quickly confess, most of our apple trees were planted before I started working in our veg garden and I don’t know what brands they are. We have one green, one deep pink, one red/green that is a dwarfing rootstock, two old apple trees that have been hanging on from before our time, more than 2 decades, and one ‘Braeburn’ we planted last winter. All of mine are late producers so we are considering investing in some early ones this year.
If you are limited for space, opt for self-fertile trees or a ‘family tree’ – trees that have two ore more varieties grafter onto one main trunk, giving you the option to have different apples on each of the main branches.
In the context of growing fruit trees, apples are relatively easy to take care of. They are happiest as freestanding trees but they can be trained too as stopovers, cordons, espaliers and arches. You only need to visit RHS Wisley and you can witness the artwork of training an apple tree. Training can make apple adaptable to smaller spaces. I like mine to look traditional – standing in the ground like the beginnings of an orchard. Spacing the trees depends on rootstock. 3-9m apart for freestanding trees is the general outline, 50cm when training. Plant your tree up to the knot in a deep hole filled with well-rotted fertiliser. Fill in and heel down so that the earth is trodden in around the base. Mulch around the base, water through dry spells in the early years and feed it with Blood, Fish and Bone, well-rotted manure and mulch every spring to encourage a good crop for the year and significant growth. See my pear page for notes on pruning – it is the exact same. Pears
Pruning should focus on removing diseased, dead and damaged wood as well as crossing branches and congestion in the centre. Prune undesired branches back flush with the trunk to main branch, but if they are large and likely to leave a big wound, leave them cut to short stubs to minimise the risk of disease getting in.
x2 apple trees, 2015
Early apples are ready from late July through to September. Eat them straight away, consider them like early ‘Charlotte’ or ‘Jersey’ potatoes. They don’t keep very long. Later varieties are ready from October. They may in fact need a little storage time after picking until they are at their best. Many can be stored for up to half a year. If the pips are brown inside the apple when cut open instead of white, they are ready. When picking apples, take any that give with a gentle, cupped, twisting motion with your hand. Don’t pull, if it doesn’t drop into your hand with a small amount of pressure, it is not ready yet. Picking too early can damage and reduce next years crop.
To store apples, keep them in a cool, dry place. We kept ours in a garage last year (we collect all of the neighbourhood’s excess to give to the pigs who adore them). Store them in a single layer so that they aren’t touching each other, ideally on slatted shelving (air circulation) or newspaper. Check regularly for spoiling. If you have too many that are spoiling too quickly, you can cook them into a pulp and freeze them, cut into rings and dry them in a dehydrator or on the lowest setting in the oven, cook and strain through muslin to make an apple sauce to freeze (good for my apple cake, see below), make into apple jelly or bramble jelly or use fresh – ideas in a moment.
Moth larvae is bad in apple trees. Cut out any you see in the fruit and shrug your shoulders before eating or cooking with the apples. It is the perks of homegrown produce – caterpillars, slugs and snails, plus the odd worm or beetle cropping up in your pickings. Apple scab is the most problematic. Something one of our apple trees has in particular. It doesn’t do anything in particular, it just makes the fruit look sometimes unappealing but I promise ours taste just as good. Some varieties can be more resistant (‘Ashmead’s Kernel’ for example or ‘Egremont Russet’). Nectria canker is a fungal disease that can also crop up.
Apples are notable for their impressive list of phtyto-nutrients and anti-oxidants. Studies suggest that its components are essential for optimal growth, development, and overall wellness. As the saying goes, ‘an apple a day keeps the doctor away’. The apple is rich in dietary fibre which helps prevent absorption of dietary-LDL or bad cholesterol in the gut. The fibre also saves the colon mucous membrane from exposure to toxic substances by binding to cancer-causing chemicals inside the colon. They contain good quantities of vitamin C and beta-carotene. Consumption of foods rich in vitamin C helps the body develop resistance against infectious agents. Apples are also a good source of B-complex vitamins such as riboflavin, thiamin and vitamin B6. Together these vitamins help as co-factors for enzymes in the metabolism. Apples also carry a small amount of minerals like potassium, phosphorus, and calcium. Potassium is an important component of cell and body fluids helps controlling heart rate and blood pressure.
Different varieties of apples should be eaten in different ways. Some should only be cooked, some can be eaten raw or cooked (some might taste poorly when cooked and some are great both ways). For our homegrown varieties, we only grow eaters. We looked into buying a ‘Bramley’ but decided that we were very happy to cook with any slightly strong tasting eaters – our green ones in particular are a little too sharp for eating raw. I love a bright pink/red apple raw – ‘Pink Lady’, anyone else? Bramble Jelly (apple and blackberry jelly/jam), apple mint jelly (eat with lamb), apple jelly (eater apples made into jelly/jam and eaten on toast and butter or used as a filling for apple tart or pie, it is gorgeous), River Cottage suggests apple with black pudding, pork, cabbage and cheese, apple ice cream apparently is good too. Mincemeat fillings, stuffed apples for winter dishes… The apple is pretty great. Ways to eat raw apple alongside other food: yummy with cheddar cheese/ cheese fondu, dipped in humous, slathered in Greek yoghurt, melted chocolate, it is a key ingredient to a Waldorf Salad (apple, celery and walnuts) and a great addition to the ploughman’s lunch (fun fact: the ploughman’s lunch was an advertising stunt invented in the 1960s by the cheese industry). For cooking, apple crumble is the first that springs to mind, apple and blackberry crumble (see my recipe here: Recipe: Apple and Blackberry Crumble), apple tart/ tarte tatin, apple pie, I’ve never tried apple charlotte or Eve’s Pudding but these are more classics to consider. I often resort to the good old apple crumble with custard, if I am honest, for autumnal puddings. It is one of the dishes I remember my gran making for us when we used to stay with her more often but it brings back fond memories of coming home from a school trip and my mum had whipped one up as a surprise – it is one of her puddings she made me as a child that I ate and loved and one of the first I ate after being very poorly for sometime and started eating pudding every night as a result of it. Otherwise, the best apple pudding is apple cake. I had my first ever slice of Dorset apple cake, in Dorset (no surprise there) at the Hive Beach Cafe, close to Bridport. It is the best Dorset apple cake I have ever eaten. I tried to replicate it when I got home but it was never as good as theirs. But I discovered this recipe, Apple, Almond and Cinnamon. It is not a Dorset apple cake but it is yummy in its own way. The texture and cinnamon-y taste with the added nutmeg and the flaked almonds is scrumptious. I particularly like it slightly warm.
Apple, Almond and Cinnamon Cake
(Serves 10, makes a 20cm/9inch deep cake)
-450g eater/dual-purpose apple of choice (about 2 medium sized apples), cored and finely sliced into thin segments – 6 large eggs – 335g dark soft brown sugar – 335g salted butter – 340g self-raising flour – 55g ground almonds – 1 ½ tsp ground cinnamon – ¼ tsp ground nutmeg – 2 tbsp good-quality apple sauce (homemade is best)
– About 2 tbsp flaked almonds – Icing sugar, for dusting
Line a 20cm/9inch deep cake tin with baking parchment. Preheat the oven to 180C/350F/Gas 4.
Put the eggs, sugar and butter into a large bowl and using an electric whisk, mix until combined.
Add the flour, ground almonds, cinnamon, nutmeg and apple sauce and mix together until the batter is lump-free.
Pour half the batter into the tin. Place a layer of sliced apples on top. Pour in the remainder of the batter. Smooth the surface. Top with another layer of sliced apples. Scatter the flaked almonds over the top.
Bake in the oven for 1-1 1/2 hours, or until a skewer comes out clean. If the top is burning, put a sheet of baking parchment over the top or turn the oven temperature down to 170C (I do have problems cooking this cake – I either burn the top or undercook the middle, try and see what works for you, chef!).
Leave to cool in the tin before transferring on to a wire rack. Dust with a little icing sugar before serving. It is lovely still warm or cold. Store in an airtight container for up to 3 days.
Homemade Apple Sauce
-1kg apples -600ml water
Cut the apples into large chunks and place them in a large pan with 600ml water. bring the water to the boil along with the apples before turning down and leaving to simmer for at least an hour, until the apples have broken down and become ‘mush’.
Put the ‘mush’ into a muslin cloth hanging over a large bowl and allow it to drip for at least 12 hours, preferably overnight.
Tip the contents of the bowl into containers and store in the freezer to use for the cake above or any other recipe.
Blackcurrant season has been long over but I have only just managed to make my first batch of blackcurrant jam from this years crop from the bags we stored in the freezer. It had to be done a) make space in the freezer for the last of the runner beans (and my brother and sister are complaining there isn’t enough space for ice cream in there), b) blackcurrant jam is just what I crave on wet, cold days in winter so I needed some at the ready, and c) blackcurrant jam is delicious.
Blackcurrants are high in pectin so you should not need to add any. This is the best recipe from the River Cottage Preserves Handbook. It is easy and delicious, as far as jam making goes.
(Makes 7-8x 340g jars)
– 1kg blackcurrants -600ml water – 1.5kg granulated sugar
Remove stalks and leaves from the blackcurrants (the dried flowers at the end are fine to leave). Put them in a large pan and add the water, bringing it to the boil before allowing it to simmer for 15-20 minutes, until the fruit is soft and broken down to let all the juices out but not completely slushy/disintegrated.
Add the sugar and stir in until dissolved then bring the pan to a rolling boil. Leave it to boil furiously for 5 minutes. Remove from heat and stir until it is room temperature (try pectin test here if you would like and if it has not set, bring back to the boil or add a little liquid pectin).
Leave it to cool – if the blackcurrants are going to float to the top of the jars, leave it to cool a little longer. If they still refuse to sink slightly, then bring it back to the boil for a couple of minutes until they do.
Once cool, bottle in sterilised jam jars and store in a cool, dry place overnight to allow it to set a little more.