Saltedtoffeeapples
SERVES8.HANDS-ONTIME 25 MIN,
PLUS 30 MIN SETTING
MAKE
AHEAD
Keepthetoffeeapplesina
coolplaceforupto2 days,
covered with baking paper.
- 8 smallredeatingapples
- 500gcastersugar
- 2 tspwhitewinevinegar
- 50gunsaltedbutter
- 1 tbspgoldensyrup
- 2 tbspsinglecream
- ½ tsp sea salt flakes, plus extra
YOU’LLALSONEED...
- 8 woodenskewers,chopsticks
orcleanedtwigsfromthegarden
(pictured);bakingtraylinedwith
compostable baking paper
USEFULTOHAVE
Digital probe/sugar thermometer
1 Washtheapplesthoroughlyandpat
dry with kitchen paper. Pierce each
applethroughthecoreatthestem
witha skewerortwig,thensetaside.
2 Putthecastersugar,whitewine
vinegar,unsaltedbutter,golden
syrupand150mlcoldwaterina
heavy-basedpanovera lowheat,
stirringuntilthebutterhasmelted
andthesugarisfullydissolved.
3 Turnuptheheattomedium-high
andbubbleuntilthemixtureturns
deepgolden(oruntila sugaror
digitalprobethermometerreaches
140°C)– about 15 minutes.Takethe
panofftheheat,thenverycarefully
stirinthecreamandseasaltflakes.
4 Dipeachappleinthetoffeemix,
usingtheskewer/twigtoturnit to
fullycoat.Putthecoatedappleson
thepreparedbakingtray,sprinkle
witha littleextraseasalt,then
leaveforatleast 30 minutes to set
(seeMakeAhead).
PERSERVING265kcals,4.6gfat(2.8g
saturated),0.6gprotein,54.9gcarbs
(54.9gsugars),0.2gsalt,1.2gfibre
SeeLooseEnds(p46)for ideas
to use up single cream
RECIPES: VALLI LITTLE. PHOTOGRAPH: JEREMY SIMONS
INSPIR ATION
ON LIN E
FINDMORE
RECIPES
ONLINE
EASYSWAP
Trysubstituting
thecamembert
withBritish
tunworth.You
canfinditatlarger
Waitrosestores
oratBritish
cheesemongers
anddelis,or
orderonline
frompaxtonand
whitfield.co.uk.
Bramble&baybaked
camembert
EASYSWAPS
Thisone-potis
a seasonal
standbyanda
greatwaytouse
upapples.R ing
thechanges
byswapping
thesageforfresh
rosemaryor
thyme,orreplace
theappleswith
pears or quince.
Sausage&cidercasserole
with apples and sage
EASYSWAP
Supremesare
chickenbreasts
thatstillhave
thewingbone
attachedtothem
- swapfor 12
skin-on,bone-in
chickenthighs
andcook
for 10
minutes
longer.
Chickensupremeswithwild
mushrooms & tarragon sauce
Searchfortheserecipesat
deliciousmagazine.co.uk
Chocolatehoneycomb
crunch
SERVES12.HANDS-ONTIME 30 MIN,
PLUS COOLING AND SETTING
MAKE
AHEAD
Keepinanairtight
containerforup
to2 days– the
honeycombwillturnsticky
if it’s not kept in a dry place.
YOU’LLNEED...
- 20cmx 30cmtinlinedwith
compostablebakingpaper
(thisshouldoverhang the tin
on all sides)
Put330gcastersugar,175g
runnyhoney,2 tbspgolden
syrupand80mlcoldwaterina
deepsaucepan.Cook,stirring,
overa lowheatfor1-2minutes
untilthesugarhasdissolved.
Increasetheheattomedium-
high,thenboil,swirlingthepan
occasionally, for 5-6 minutes
untilthemixtureformsa
smooth,goldencaramel.
Removefromtheheat,stir
in2 tspbicarbonateofsoda
(themixturewillfoamup)and
pourintothepreparedtin.Set
asidefor 30 minutestoharden.
Meanwhile,melt250gchopped
darkchocolateina heatproof
bowlsetovera panof
simmeringwater(don’tletthe
bowltouchthewater).Stir
untilsmooth,coolslightly,then
pourit overthehoneycomb
(tiltthetintospreadit out).
Sprinkleover4 chopped
driedfigs,2 tbspcandied
orangepeeland60gtoasted
choppedhazelnuts. Leaveto
set.Liftoutthehoneycomb
usingthepaper,thenbreak
intopieces(seeMakeAhead).
PERSERVING318kcals,
9.1gfat(3.7gsaturated),2.1g
protein,56.3gcarbs(55.5g
sugars), 0.5g salt, 1.5g fibre
favourites.
deliciousmagazine.co.uk 7
OCTOBER
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