153COMPILED BY CHARLOTTE VOSSEN
DeluxeThe humble apple is having a moment. Rediscover the
country’s favourite fruit with these delicious recipesCAULIFLOWER,POMEGRANATE
AND APPLE SALAD
Serves4 as a starter (2 as a main)
Prep 20 mins; cook 25 mins
1 cauliflower, cut into florets
2 tbsp olive oil
1/2 tsp paprika
1/2 tsp ground cumin
50g almonds, chopped
2 green apples, such as Granny Smiths
Squeeze of lemon juice
1 pomegranate, seeds only
150g wild rocket leaves
For the dressing
1 tbsp each tahini, runny honey,
lemon juice and olive oil
Salt and freshly ground black pepper
Preheat a fan oven to 160°C/320°F and line
a baking sheet with parchment. Put the
cauliflower, olive oil, paprika, cumin and
almonds in a bowl and mix well. Tip on to
the baking sheet and roast for 25 minutes
until the cauliflower has started to brown.
Take out of the oven and leave to cool.
Meanwhile, core and chop the apples into
1cm chunks and place in a bowl of cold
water with the lemon juice – this will prevent
them from browning. Make the dressing by
mixing the tahini, honey, lemon juice, olive
oil, salt and pepper. Finally, drain the apples
and combine with the cauliflower mix,
pomegranate seeds and rocket. Drizzle
on the dressing and serve.CRUNCH TIMERASPBERRYAND
APPLE SORBET
Serves 6
Prep 15 mins; freezing 4 hours
300ml cloudy apple juice
50g caster sugar
500g fresh raspberries,
plus extra to serve
Small bunch of mint leaves,
plus extra for garnish
In a saucepan, gently heat the apple
juice and sugar until the sugar has
dissolved into a syrup. Leave to cool
to room temperature. In the meantime,
place the raspberries and mint leaves
into a food processor and blitz for
a couple of minutes until smooth. Pour
the raspberry and mint juice through
a sieve into a clean bowl to remove any
seeds and lumps. Once the syrup has
cooled, stir it into the juice, then pour
into ice-cube trays and pop in the freezer
for about four hours until frozen. You
can also use an ice-cream maker –
follow the manufacturer’s instructions.
Just before you’re ready to serve, take
the cubes out of the freezer and whizz
in the food processor once more to create
a smooth sorbet. Refreeze for another
30 minutes. Then, serve with a few fresh
mint leaves and raspberries to garnish.
Appleby James Rich (£20, Hardie Grant)
Photography ©Jacqui MelvilleGozero
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Youralcohol-free alternative to an
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Grab some wine glasses and serve
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Atropical infusion of pineapple,
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(it’s steam-distilled in stainless
steel drums, FYI) contains
juniper and Inca berries. Enjoy
it the same way as a G&T and
serve 50ml of Caleño with
200ml of tonic water.
Available at Sainsbury’s, £24BEER:LOWLANDER
Brewedwith reclaimed lemon and
orange peel (Lowlander works with
Peel Pioneers to collect leftover
citruspeel from restaurants and
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