Saturday Magazine - 31.08.2019

58 SATURDAY MAGAZINE

Aldo Zilli

Apple spy

You can also follow Aldo on Twitter

@AldoZilli or @CasaZilli or find him on

Instagram @aldozill and Facebook.

Book a place on one of Aldo Zilli’s

Italian Cookery Masterclasses by

visiting aldozilli.com.

● Recipes taken from Apple by

James Rich (Hardie Grant, £20).

Photographs by Jacqui Melville.

To order your copy, call The Express

Bookshop on 01872 562310, send

a cheque or postal

order made payable

to The Express

Bookshop to The

Express Bookshop,

PO Box 200,

Falmouth, Cornwall

TR11 4WJ, or order

online at express

bookshop.com.

H

ello food

lovers and

welcome to

the weekend.

This week’s

book, Apples, as you may have

guessed, focuses on delicious

recipes using different varieties

of apples. It has shown me how

versatile apples can be and how

they complement so many

different dishes.

As the old saying goes, ‘an

apple a day keeps the doctor

away,’ so I decided to make toffee

apple cake and apple flapjacks.

The cake was utterly divine with

a nice side of ice cream and the

flapjacks made a perfect on-the-

go snack.

I would recommend getting your

apples from a local market and

make sure you pick the juiciest of

the bunch. Tag me on Twitter in

your favourite

apple recipes

@AldoZilli.

Compiled by: Kirsten Jones & Octavia Lillywhite

FOOD

MAKES 18

★ 2 cooking apples, eg

Bramley, cored and chopped

★ 175g butter, plus extra

for greasing

★ 150ml runny honey

★ 400g rolled oats

★ 2 tbsp pumpkin seeds

★ 1 tsp ground cinnamon

★ 1 tsp ground ginger

★ 100g sultanas

★ 2 crisp sweet eating apples,

eg Cox’s, peeled, cored,

finely chopped, plus extra

slices to decorate

Keep your eye on British apples – they’re

cheap, tasty and abundant over the next

couple of months. Take advantage

with these gorgeous bakes...

1. Preheat the oven to 200°C/
   gas 6 and grease a deep
   30cm x 23cm dish with butter.


2. Put the apples and 1 tbsp of
   water in a saucepan and bring
   to a simmer over a medium
   heat. Simmer gently until the
   apples start to break down into
   a sauce consistency. Remove
   from the heat and set to one
   side to cool.


3. Next, melt the butter in a
   separate pan. Add the honey
   and stir together for 1 minute
   to melt together.


4. In a large mixing bowl, add
   the oats, pumpkin seeds,
   ground cinnamon, ground
   ginger, sultanas and the
   chopped apples. Mix together.
   Pour the butter and honey over
   the oat mixture and stir until all
   the oats are coated.


5. Pour half the mixture into
   the prepared baking dish and
   flatten down with the back of
   a spoon, getting it right into
   the corners.


6. Pour the apple sauce on top
   so it covers the flapjack mix,

then pour the rest of the oat

mixture on top and flatten with

a spoon. Top with the extra

apple slices.

7. Bake for 25 minutes until
   golden brown and starting to
   darken at the edges. Remove

from the oven and cool for a

few minutes, then mark into

squares while still warm. Leave

in the dish to cool completely

before turning out on to a rack.

Decorate with apple slices and

chop into squares to serve.

Apple flapjacks

Easy and tasty treats

to grab on the go.

y

e next