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Cinnamon and apple turnover recipe
 55g/2oz soft brown sugar25g/1oz butter1 apple, cored, halved, thinly sliced 25g/1oz raisins½ tsp ground cinnamon4 sheets ready-made filo pastry1 free-range egg, beaten 55g/2oz soft brown sugar 25g/1oz butter 1 apple, cored, halved, thinly sliced 25g/1oz raisins ½ tsp ground cinnamon 4 sheets ready-made filo pastry 1 free-range egg, beaten 1 tbsp icing sugarready-made custard 1 tbsp icing sugar ready-made custard Method Preheat the oven to 220C/425F/Gas 7.Place the sugar and butter in a frying pan and melt together over a medium heat. Add the apple, raisins and cinnamon and stir well to coat. Meanwhile, lay out two sheets of filo pastry to cover on a baking tray. The two filo sheets across with the other two sheets. To create pointed star and brush all over with beaten egg.Spoon the apple mixture into the centre of the pastry and fold over all the ends, into the centre covering the apple.Brush the top of the pastry with egg. Place into the oven and bake for ten minutes, or until the pastry is golden brown.To serve, dust the apple turnover with icing sugar and serve with a dollop of the custard. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. Place the sugar and butter in a frying pan and melt together over a medium heat. Add the apple, raisins and cinnamon and stir well to coat. Place the sugar and butter in a frying pan and melt together over a medium heat. Add the apple, raisins and cinnamon and stir well to coat. Meanwhile, lay out two sheets of filo pastry to cover on a baking tray. The two filo sheets across with the other two sheets. To create pointed star and brush all over with beaten egg. Meanwhile, lay out two sheets of filo pastry to cover on a baking tray. The two filo sheets across with the other two sheets. To create pointed star and brush all over with beaten egg. Spoon the apple mixture into the centre of the pastry and fold over all the ends, into the centre covering the apple. Spoon the apple mixture into the centre of the pastry and fold over all the ends, into the centre covering the apple. Brush the top of the pastry with egg. Place into the oven and bake for ten minutes, or until the pastry is golden brown. Brush the top of the pastry with egg. Place into the oven and bake for ten minutes, or until the pastry is golden brown. To serve, dust the apple turnover with icing sugar and serve with a dollop of the custard. To serve, dust the apple turnover with icing sugar and serve with a dollop of the custard.
Crab apple jelly recipe
The setting point gel test is traditionally known as the ‘wrinkle’ test, but I prefer to call it the gel test because at this point it should look like a light gel, rather than a strong wrinkle. Remember jam should set in the jar and not in the pan! You will know when the jam or jelly is nearly ready because the loose, light-coloured bubbles on the surface will have almost disappeared to reveal a glossy surface, and the boil will be slower and more rhythmic. When it gets to this stage, remove the pan from the heat – the preserve will continue to cook so it is important to do this – and drop a little of the hot preserve on to a cold plate or stainless steel spoon. Leave to one side or pop in the fridge for a minute or so to cool. Lightly push with a finger to see if the jam comes together in a gel that holds its shape and is not too runny. Any gel should be light, delicate and not too sticky. If the mixture remains runny, return the pan to the heat for a couple more minutes and then test again. By the time crab apples are ready to pick in the autumn, most garden herbs will be dying back and their stems fairly woody. However, the stalks and leaves will still have a great aroma and are perfect to add flavour to crab apple jellies. A variation on this crab apple jelly recipe is herb crab apple jelly – simply exchange the cloves for 50–100g/1¾–3½oz mint, sage, rosemary, thyme, basil or lavender sprigs, leaves or stems and 100ml/3½fl oz cider vinegar or white wine vinegar. Add the herbs at the same time as the 1.25 litres/2 pints water (instead of the cloves) and add the vinegar at the same time as you add the crab apple stock to the saucepan. Crab apple jelly is delicious when served with cheese or cold meats, spread on toast, folded into pancakes or added to gravies, casseroles and game dishes to bring a delightful piquancy. To sterilise the jars and lids, put them through a hot (at least 60C) dishwasher cycle. Do not dry them with a tea towel, leave them to air dry. Alternatively, preheat the oven to 140C/120C Fan/Gas 1. Wash the jars and lids in hot soapy water and place them upside-down in the oven for 15 minutes.
Mincemeat recipe
 Making this suet-free, gluten-free mincemeat is as easy as throwing the ingredients into a bowl and letting them sit overnight. The smell is absolutely heavenly. 375g/13oz mixed dried fruit with peel3 tbsp brandy (optional)150g/5½oz frozen unsalted butter, grated125g/4½oz dark brown sugar1 tsp ground mixed spice1 Bramley apple, peeled, grated, core discarded1 orange, juice and zest1 lemon, juice and zest 375g/13oz mixed dried fruit with peel 3 tbsp brandy (optional) 150g/5½oz frozen unsalted butter, grated 125g/4½oz dark brown sugar 1 tsp ground mixed spice 1 Bramley apple, peeled, grated, core discarded 1 orange, juice and zest 1 lemon, juice and zest Method Combine all of the ingredients for the mincemeat in a large bowl and mix thoroughly. Cover with a clean tea towel and leave for 24 hours. It is ready to use immediately.To store it for later, sterilise two jars. You can run them through the dishwasher. Alternatively wash the jars in hot, soapy water, rinse thoroughly, then put them on a baking tray (rim side up). Dry them in an oven at 110C/100C Fan/Gas ¼ for 15 minutes. To sterilise the lids, put them in a small saucepan of boiling water and boil for 10 minutes.Keep the mincemeat in a cool dry place, or in the fridge until ready to use. Combine all of the ingredients for the mincemeat in a large bowl and mix thoroughly. Cover with a clean tea towel and leave for 24 hours. It is ready to use immediately. Combine all of the ingredients for the mincemeat in a large bowl and mix thoroughly. Cover with a clean tea towel and leave for 24 hours. It is ready to use immediately. To store it for later, sterilise two jars. You can run them through the dishwasher. Alternatively wash the jars in hot, soapy water, rinse thoroughly, then put them on a baking tray (rim side up). Dry them in an oven at 110C/100C Fan/Gas ¼ for 15 minutes. To sterilise the lids, put them in a small saucepan of boiling water and boil for 10 minutes. To store it for later, sterilise two jars. You can run them through the dishwasher. Alternatively wash the jars in hot, soapy water, rinse thoroughly, then put them on a baking tray (rim side up). Dry them in an oven at 110C/100C Fan/Gas ¼ for 15 minutes. To sterilise the lids, put them in a small saucepan of boiling water and boil for 10 minutes. Keep the mincemeat in a cool dry place, or in the fridge until ready to use. Keep the mincemeat in a cool dry place, or in the fridge until ready to use. Recipe tips Add the seeds from a vanilla pod for an extra layer of flavour. You can also add 100g of chopped nuts or change the brandy for rum, if you like.
Mulled pear cider recipe
 As the cold draws in, warm yourself with a mulled pear cider. The combination of sweet pear cider, cinnamon and cloves makes for the perfect cosy, autumnal treat. 500ml/18fl oz pear cider400ml/14fl oz apple and pear juice200ml/7fl oz pear cognac liqueur50ml/5fl oz fresh lemon juice25g/1oz demerara sugar¼ tsp ground nutmeg1 cinnamon stick3 whole cloves3 slices fresh ginger5 candied pear slices, to serve 500ml/18fl oz pear cider 400ml/14fl oz apple and pear juice 200ml/7fl oz pear cognac liqueur 50ml/5fl oz fresh lemon juice 25g/1oz demerara sugar ¼ tsp ground nutmeg 1 cinnamon stick 3 whole cloves 3 slices fresh ginger 5 candied pear slices, to serve Method Add all of the ingredients, except the candied pear slices, to a medium pan and warm on a low heat for 1 hour, ensuring not to bring to the boil. To serve, ladle into a mug, straining out the spices. Pop the candied pear slices on the side. Add all of the ingredients, except the candied pear slices, to a medium pan and warm on a low heat for 1 hour, ensuring not to bring to the boil. Add all of the ingredients, except the candied pear slices, to a medium pan and warm on a low heat for 1 hour, ensuring not to bring to the boil. To serve, ladle into a mug, straining out the spices. Pop the candied pear slices on the side. To serve, ladle into a mug, straining out the spices. Pop the candied pear slices on the side.
Brunch star martini recipe
 This mocktail has all the complex flavour and fruity fun of the popular pornstar martini, without any of the alcohol. The chamomile tea brings softness and richness to this drink. 100ml/3½fl oz freshly-brewed chamomile tea, from 1 chamomile tea bag2 tsp golden caster sugar2 ripe passion fruits, halved¼ tsp vanilla extract1 lemon, juice only1 egg white (see recipe tip)ice100ml/3½fl oz sparkling apple juice 100ml/3½fl oz freshly-brewed chamomile tea, from 1 chamomile tea bag 2 tsp golden caster sugar 2 ripe passion fruits, halved ¼ tsp vanilla extract 1 lemon, juice only 1 egg white (see recipe tip) ice 100ml/3½fl oz sparkling apple juice Method Dissolve the sugar in the tea and allow to cool. Tip the sweetened tea into a cocktail shaker along with the flesh and seeds from one of the passion fruits, the vanilla, lemon juice and egg white. Add a large handful of ice and shake the mixture really well. Strain to discard the ice then return the mixture to the cocktail shaker and shake again. Fine strain into two chilled martini or coupe glasses. Top with sparkling apple juice and float the remaining passionfruit halves on the top Dissolve the sugar in the tea and allow to cool. Dissolve the sugar in the tea and allow to cool. Tip the sweetened tea into a cocktail shaker along with the flesh and seeds from one of the passion fruits, the vanilla, lemon juice and egg white. Add a large handful of ice and shake the mixture really well. Strain to discard the ice then return the mixture to the cocktail shaker and shake again. Tip the sweetened tea into a cocktail shaker along with the flesh and seeds from one of the passion fruits, the vanilla, lemon juice and egg white. Add a large handful of ice and shake the mixture really well. Strain to discard the ice then return the mixture to the cocktail shaker and shake again. Fine strain into two chilled martini or coupe glasses. Top with sparkling apple juice and float the remaining passionfruit halves on the top Fine strain into two chilled martini or coupe glasses. Top with sparkling apple juice and float the remaining passionfruit halves on the top Recipe tips You can use sparkling grape juice or an alcohol-free Prosecco alternative instead of sparkling apple juice if you prefer. If you are concerned about eating raw egg whites, you can buy pasteurised egg whites from some supermarkets. Raw eggs should be avoided during pregnancy.
Douze points punch recipe
 This easy white wine and gin punch is just the thing to get the music flowing at your Eurovision party. It's very easy to throw together, with just a little advance prep. Boom bang-a-bang! 50g/1¾oz golden caster sugar1 tsp caraway seeds100ml/3½fl oz gin1 pear, cored and sliced325ml/11½fl oz sparkling white wine400ml/14fl oz cloudy apple juice50ml/2fl oz white vermouthfew handfuls ice, plus extra to serve1 small orange, thinly sliced2 dill sprigs, roughly torn (optional)edible gold leaf or edible glitter, to decorate (optional) 50g/1¾oz golden caster sugar 1 tsp caraway seeds 100ml/3½fl oz gin 1 pear, cored and sliced 325ml/11½fl oz sparkling white wine 400ml/14fl oz cloudy apple juice 50ml/2fl oz white vermouth few handfuls ice, plus extra to serve 1 small orange, thinly sliced 2 dill sprigs, roughly torn (optional) edible gold leaf or edible glitter, to decorate (optional) Method Place the caster sugar, caraway seeds and 100ml/3½fl oz water in a saucepan. Cook over a medium heat until simmering and the sugar has dissolved. Leave to cool then strain into a large punch bowl.Add the remaining ingredients to the punch bowl and stir gently to combine. Serve the punch in ice-filled tumblers. Decorate with edible gold leaf if preferred. Place the caster sugar, caraway seeds and 100ml/3½fl oz water in a saucepan. Cook over a medium heat until simmering and the sugar has dissolved. Leave to cool then strain into a large punch bowl. Place the caster sugar, caraway seeds and 100ml/3½fl oz water in a saucepan. Cook over a medium heat until simmering and the sugar has dissolved. Leave to cool then strain into a large punch bowl. Add the remaining ingredients to the punch bowl and stir gently to combine. Serve the punch in ice-filled tumblers. Decorate with edible gold leaf if preferred. Add the remaining ingredients to the punch bowl and stir gently to combine. Serve the punch in ice-filled tumblers. Decorate with edible gold leaf if preferred. Recipe tips To make this drink non-alcoholic, use a 0% gin drink to capture the complex notes of juniper, spice and citrus and combine with a good non-alcoholic sparkling wine. Omit the vermouth.
Normandy apple tart recipe
 A classic French apple tart flavoured with vanilla, nutmeg and calvados. 6 Braeburn apples, peeled, cored and sliced1 uncooked sweet shortcrust pastry case, about 25cm/10in wide80ml/2¾fl oz full-fat milk120g/4½oz crème fraîche1 vanilla pod, seeds only50–60g/1¾–2¼oz caster sugar2 free-range eggs100ml/3½fl oz calvados or Somerset apple cider brandyfresh nutmeg, to grate4 tbsp apricot jam, warmed400g/14oz crème fraîche, to serve 6 Braeburn apples, peeled, cored and sliced 1 uncooked sweet shortcrust pastry case, about 25cm/10in wide 1 uncooked sweet shortcrust pastry case, about 25cm/10in wide 80ml/2¾fl oz full-fat milk 120g/4½oz crème fraîche 1 vanilla pod, seeds only 50–60g/1¾–2¼oz caster sugar 2 free-range eggs 100ml/3½fl oz calvados or Somerset apple cider brandy fresh nutmeg, to grate 4 tbsp apricot jam, warmed 400g/14oz crème fraîche, to serve Method Preheat the oven to 210C/190C Fan/Gas 6½. Arrange the apple slices, fanned out in the pastry case. Bake for 30 minutes, until the pastry is golden and the apples are soft. Remove from the oven. Turn the oven down to 160C/140C Fan/Gas 2½.Whisk together the milk, crème fraîche, vanilla seeds, sugar and eggs in a bowl and add half of the calvados. Pour this mixture evenly over the apples in the pastry case and place back in the oven for another 40–50 minutes until just set. Whilst still warm, grate over some fresh nutmeg. Leave to cool a little and drizzle over the remaining calvados. Glaze the top of the tart with the warm apricot jam.Place on a serving plate, cut into slices and serve with the crème fraîche. Preheat the oven to 210C/190C Fan/Gas 6½. Arrange the apple slices, fanned out in the pastry case. Bake for 30 minutes, until the pastry is golden and the apples are soft. Remove from the oven. Turn the oven down to 160C/140C Fan/Gas 2½. Preheat the oven to 210C/190C Fan/Gas 6½. Arrange the apple slices, fanned out in the pastry case. Bake for 30 minutes, until the pastry is golden and the apples are soft. Remove from the oven. Turn the oven down to 160C/140C Fan/Gas 2½. Whisk together the milk, crème fraîche, vanilla seeds, sugar and eggs in a bowl and add half of the calvados. Pour this mixture evenly over the apples in the pastry case and place back in the oven for another 40–50 minutes until just set. Whisk together the milk, crème fraîche, vanilla seeds, sugar and eggs in a bowl and add half of the calvados. Pour this mixture evenly over the apples in the pastry case and place back in the oven for another 40–50 minutes until just set. Whilst still warm, grate over some fresh nutmeg. Leave to cool a little and drizzle over the remaining calvados. Glaze the top of the tart with the warm apricot jam. Whilst still warm, grate over some fresh nutmeg. Leave to cool a little and drizzle over the remaining calvados. Glaze the top of the tart with the warm apricot jam. Place on a serving plate, cut into slices and serve with the crème fraîche. Place on a serving plate, cut into slices and serve with the crème fraîche.
Nigel Slater's fruit crumble recipe
Compost fruit crumble Nigel Slater's fruit crumble tidies away fruit that's past its best under a delicious toasted oat and nut topping. Far too good for the compost heap. 2 pears1 apple2 nectarines½ lemon, juice only1 banana, roughly chopped into discs3 tbsp golden caster sugar 2 pears 1 apple 2 nectarines ½ lemon, juice only 1 banana, roughly chopped into discs 3 tbsp golden caster sugar 200g/7oz plain flour100g/3½oz butter60g/2¼oz rolled oats1 large handful pumpkin seeds30g/1oz flaked almonds 2 tbsp sesame seeds4 tbsp demerara sugar 200g/7oz plain flour 100g/3½oz butter 60g/2¼oz rolled oats 1 large handful pumpkin seeds 30g/1oz flaked almonds 2 tbsp sesame seeds 4 tbsp demerara sugar cream or custard cream or custard Method Preheat the oven to 180C/350F/Gas 4. Chop the pears, apple and nectarines and place in a pan over a low heat with the lemon juice. Warm through for 10 minutes.For the crumble topping, in a bowl, rub together the flour and butter with your hands until it resembles breadcrumbs. Add the remaining dry ingredients and the demarara sugar. Set aside.Take a small roasting tin. Layer the warm fruit on the bottom, along with the chopped banana. Sprinkle with the golden caster sugar.Top with the crumble mixture and bake for 20-30 minutes, or until the topping is golden-brown. Serve immediately with cream or custard. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Chop the pears, apple and nectarines and place in a pan over a low heat with the lemon juice. Warm through for 10 minutes. Chop the pears, apple and nectarines and place in a pan over a low heat with the lemon juice. Warm through for 10 minutes. For the crumble topping, in a bowl, rub together the flour and butter with your hands until it resembles breadcrumbs. Add the remaining dry ingredients and the demarara sugar. Set aside. For the crumble topping, in a bowl, rub together the flour and butter with your hands until it resembles breadcrumbs. Add the remaining dry ingredients and the demarara sugar. Set aside. Take a small roasting tin. Layer the warm fruit on the bottom, along with the chopped banana. Sprinkle with the golden caster sugar. Take a small roasting tin. Layer the warm fruit on the bottom, along with the chopped banana. Sprinkle with the golden caster sugar. Top with the crumble mixture and bake for 20-30 minutes, or until the topping is golden-brown. Serve immediately with cream or custard. Top with the crumble mixture and bake for 20-30 minutes, or until the topping is golden-brown. Serve immediately with cream or custard. Recipe tips The nectarines and pears are a lovely combination but you can substitute them for any fruit you have to hand. If your fruit is underripe, you may need to add a little extra sugar.
Seasonal crumble recipe
 A comforting classic pud for a large group. You could substitute the apples for seasonal fruits such as plums or pears. You'll need several large ovenproof dishes. 3 tbsp cinnamon500g/1lb 2oz demerara sugar10kg/22lbs cooking apples, preferably Bramley variety, peeled, cored and sliced 3 tbsp cinnamon 500g/1lb 2oz demerara sugar 10kg/22lbs cooking apples, preferably Bramley variety, peeled, cored and sliced 875g/1lb 15oz plain flour2 tbsp cinnamon700g/1lb 9oz demerara sugar175g/6oz porridge oats900g/2lb cold unsalted butter 875g/1lb 15oz plain flour 2 tbsp cinnamon 700g/1lb 9oz demerara sugar 175g/6oz porridge oats 900g/2lb cold unsalted butter Method Preheat the oven to 170C/325F/Gas 3.Mix the cinnamon with the sugar in a bowl. Place half the apples in the ovenproof dishes and sprinkle with half of the sugar mixture. Cover with the remaining apples and add the remaining sugar and cinnamon mixture. To make the crumble topping, place the flour and cinnamon in a large bowl and mix well, then stir in the sugar and the oats. Cut the butter into small cubes, add to the mixture and rub it in with your fingertips until the mixture is the texture of coarse breadcrumbs. Arrange the topping over the fruit and bake the crumbles for about 40 minutes or until the topping is golden and crunchy. Serve with custard. Preheat the oven to 170C/325F/Gas 3. Preheat the oven to 170C/325F/Gas 3. Mix the cinnamon with the sugar in a bowl. Place half the apples in the ovenproof dishes and sprinkle with half of the sugar mixture. Cover with the remaining apples and add the remaining sugar and cinnamon mixture. Mix the cinnamon with the sugar in a bowl. Place half the apples in the ovenproof dishes and sprinkle with half of the sugar mixture. Cover with the remaining apples and add the remaining sugar and cinnamon mixture. To make the crumble topping, place the flour and cinnamon in a large bowl and mix well, then stir in the sugar and the oats. Cut the butter into small cubes, add to the mixture and rub it in with your fingertips until the mixture is the texture of coarse breadcrumbs. To make the crumble topping, place the flour and cinnamon in a large bowl and mix well, then stir in the sugar and the oats. Cut the butter into small cubes, add to the mixture and rub it in with your fingertips until the mixture is the texture of coarse breadcrumbs. Arrange the topping over the fruit and bake the crumbles for about 40 minutes or until the topping is golden and crunchy. Serve with custard. Arrange the topping over the fruit and bake the crumbles for about 40 minutes or until the topping is golden and crunchy. Serve with custard.