Delicious UK – (01)January 2021

Pear,appleand
cidermuffins
MAKES12.HANDS-ONTIME 10 MIN,OVEN
TIME 40-45 MIN, PLUS COOLING

MAKE

AHEAD

Thesemuffinsarebest
eatenthedayyoumake
thembutthey’llkeepforup
to2 daysinanairtightcontainer–
justgentlywarmina lowoven to
refreshbeforeserving.

FOOD

TEAM’S

TIPS

Tomakeenoughstewed
apple,peel,halve,coreand
roughlychopa 160gcooking
apple,thencookovera medium
heatuntilsmooth.Oruse125g
ready-stewedapples/pearsinstead.

MAKE

& GIVE

If you’remakingthemuffins
togiveaway,wrapeachin
tissueorcompostable
bakingpapertiedwithstringand
attach a label saying what it is.

• 2 pears


• 80gfull-fatyogurt


• 80mlvegetableoil


• 200ggoldencastersugar


• 125gstewedapple(seetip)


• 2 mediumfree-range eggs


• 100mldrycider


• 325gplainflour


• 1½tspbakingpowder


• 1 tspgroundginger


• ½tspgroundcinnamon


• 2 tbsprunnyhoney,English if you
  can find it (optional)

YOU’LLALSONEED...

• 12-holemuffintin lined with
  muffin cases

1 Heattheovento170°C/150°Cfan/
gas3½.Quarterandcorethepears,
finelychop1½ofthemandfinely
slicetheremaining½pear.
2 Puttheyogurt,oil,sugar,apples
andeggsina largemixingbowland
whiskuntilsmooth.Pourover the
ciderandwhiskagain.
3 Addtheflour,bakingpowder,
spicesandchoppedpears,then
foldeverythingtogetheruntiljust
combined,beingcarefulnotto
overmixthebatterasthiscanmake
themuffinsdenseandtough.
4 Dividethemixtureevenlyamong
the muffin cases, then top each with

JANUARYINTHEOPENAIR

Checkoutthesewebsitesfor

orchardwalks(dependenton

governmentguidelines):

• cidermuseum.co.uk/
  orchard-walks


• brogdalecollections.org/
  product/orchard-walks


• forestryengland.uk/jeskyns-
  community-woodland/
  orchard-walk-jeskyns


• nationaltrust.org.uk

fryfor 10 minutesmoreuntilgolden.

2 Addthegarlicandfryfor1-2

minutes.Pourinthestock,bring

totheboil,thenreducetheheat and

simmerfor8-10minutes.

3 Removefromtheheatandleaveto

coolslightly.Usea stickblender

towhizzthesouptoa smooth

consistency(seeMakeAhead).

4 Heatthesoupuntilpipinghot,stir

inthecreamandherbsandseason.

Transfertoa thermosandseal

tightly.Putsomechoppedherbsin

a smallsealedcontainer,if youlike.

5 Pourthesoupintomugsand,if

using,sprinklewithherbstoserve.

PERSERVING243kcals,22.1gfat

(13.3gsaturated),6.4gprotein,

3.5gcarbs(2.8g sugars), 0.2g salt,

1.9gfibre

Forwaysto use up fresh tarragon

see p116

pearslices.Bakefor40-45minutes

untilrisen,goldenanda skewer

pushedintothemiddle of a muffin

comesoutclean.

5 Removethemuffinsfromthetin

andbrushthetopswithrunny

honey,if using.Allowthemtocool,

thenwrap(seeMake& Give)or

storeina sealed container until

readytoeat.

PERMUFFIN261kcals,6.5gfat(0.8g

saturated),4.5gprotein,45gcarbs

(24g sugars), 0.2g salt, 2.1g fibre

Creamofmushroomsoup

SERVES4.HANDS-ONTIME 30 MIN,

SIMMERING TIME 8-10 MIN

MAKE

AHEAD

Thewhizzed,cooledsoup

willkeepcoveredand

chilledforupto3 days.

FOOD

TEAM’S

TIP

Thisrecipeiseasilydoubled

ifyou’reservingmore

people for your wassail.

• 35gbutter


• Splasholiveoil


• 4 shallots,finelychopped


• 500gchestnut mushrooms, finely
  sliced


• 250gmixedwild mushrooms,
  chopped


• 3 garliccloves,crushed


• 1 litrevegetablestock


• 100mldoublecream


• 2 tbspchoppedfreshtarragon,
  pluschoppedherbsofyour choice
  (optional) to garnish

YOU’LLALSONEED...

• Stick blender

1 Heatthebutterandoilina large

deepfryingpanovera mediumheat.

Addtheshallotsandmushroomsand

fryfor5-6minutesuntilstartingto

soften. Increase the heat to high and

make it special.