An apple a day...

An apple a day...

Posted 10th Feb 2016

From 8th to 14th February the annual Bramley Apple Week celebrations will get underway and to honour Britain's favourite cooking apple, we've got a tasty menu packed with the juicy fruits

Bramley Apple & Goats' Cheese TartsGoats

500g ready-made shortcrust pastry
1 tablespoon olive oil
1 large red onion, chopped
1 red pepper, deseeded and thinly sliced
2 garlic cloves, crushed
300g Bramley apples, peeled, cored and diced
4 sprigs of thyme, plus extra to garnish
Salt and pepper
150g goats' cheese, sliced

1. Pre-heat the oven to 180°C/200°C Fan/Gas Mark 5. Cut the pastry into quarters and roll each into a round to fit fluted tart tins. Press into the greased tins and trim the edges. Bake in the oven for 15 minutes until the pastry is set and just golden in colour.

2. Meanwhile, heat the oil in a frying pan. Add the onion and cook for 5 minutes until softened, stirring occasionally. Add the pepper and garlic and cook for 3 minutes. Reduce the heat and add the apple, thyme and 3 tablespoons of water. Cook for 3-5 minutes until softened. Season with salt and pepper.

3. Spoon the mixture into the pastry cases, top with the goats' cheese slices and bake for 15 minutes until the cheese is bubbling and the apples are soft.

Tip: Serve warm with salad leaves.

Bramley Apple Rarebit


175g Bramley apples, peeled, cored and grated
75g mature Cheddar cheese, grated
1 tablespoon plain flour
1 tablespoon wholegrain mustard
25g butter, softened
4 slices rustic bread

1. Pre-heat the grill to medium. Mix together the apple, cheese, flour, mustard and butter.

2. Toast the bread on one side until golden. Remove from the grill and spread with the rarebit mixture. Toast for 3-5 minutes until golden and bubbling.

Tip: Serve with chutney and watercress.

Bramley Apple Chicken Kievs

4 skinless chicken breasts
175g Bramley apples, peeled, cored and grated
2 cloves garlic, crushed
2 tablespoons parsley, chopped
50g butter, softened
Black pepper
1 tablespoon plain flour
1 medium egg, beaten
60g fresh breadcrumbs

1. Pre-heat the oven to 180°C/200°C Fan/Gas Mark 5. Cover a tray with baking paper and lightly oil.

2. Make a slit horizontally in each chicken breast to create a pocket, being careful not to cut all the way through. Mix together the apple, garlic, parsley and butter and season with black pepper. Use the mixture to fill each pocket in the chicken.

3. Place the flour, egg and breadcrumbs in separate shallow bowls. Season the flour with salt and pepper and then dip each chicken breast first into the flour, then the egg and then the breadcrumbs, ensuring that the chicken is fully covered. Place on the baking tray and cook for 25 minutes until cooked through and golden.

Tip: Heat any leftover stuffing mixture gently in a small pan for 3-4 minutes and serve with the chicken.

Bangers & Bramley Apple MashBangers

8 pork sausages
700g potatoes, peeled and cubed
3 Bramley apples
15g butter
Salt and pepper
1 tablespoon vegetable oil
1 white onion, sliced
4 tablespoons instant gravy mix

1. Cook the sausages to your liking.

2. Meanwhile, place the potatoes into a large pan with just enough water to cover and season with salt. Bring to the boil and then simmer for 10 minutes.

3. Peel, core and quarter 2 of the apples and add these to the potatoes, simmer for a further 5 minutes until tender. Drain and reserve 1 pint of the cooking liquid. Mash the potato and apples with the butter. Season to taste.

4. Heat the oil in a medium pan, add the onion and sauté for 5 minutes or until golden.

5. Quarter, core and grate the remaining apple, add to the onions and sauté for a further 6-8 minutes until tender. Add the reserved cooking liquid and gravy mix and stir well until the gravy thickens. Serve the mash and gravy with the sausages.


Toffee Apple CrumblesAppleCrumble

2 medium Bramley apples, cored and halved horizontally
75g Amaretti biscuits, crushed
25g butter
2 tablespoons runny honey
150ml double cream, plus extra to serve
50g dark brown sugar

1. Pre-heat the oven to 160°C/180°C Fan/Gas Mark 4.

2. Place the halved apples, cut side up, in a shallow ovenproof dish so that they fit in one layer. Fill the core cavities with the crushed biscuits and dot with the butter. Drizzle with the honey and add 3 tablespoons of water to the dish. Cover and bake for 40 minutes until soft, uncovering for the final 5 minutes.

3. Meanwhile, heat the cream and sugar until melted and then boil for 2-3 minutes until syrupy.

4. Serve the apples drizzled with the sauce.

Bramley Apple Brioche BakeBrioche

350g Bramley apples, peeled, cored and sliced thinly
60g caster sugar
6 slices brioche, halved into triangles
2 medium eggs, beaten
300ml double cream
300ml milk
25g butter
150g raspberries
2 tablespoons Demerara sugar

1. Arrange the apple slices in the base of an ovenproof dish. Sprinkle over the caster sugar and top with the brioche slices.

2. Beat together the eggs, cream and milk and pour over the brioche. Set aside to soak for at least 20 minutes. Meanwhile pre-heat the oven to 150°C/170°C Fan/Gas Mark 3.

3. Dot with the butter, scatter over the raspberries and sprinkle with Demerara sugar. Bake for 30-45 minutes until set and golden.

All recipes courtesy of

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