5 Wonderful Savoury Apple Recipes

There are thousands of different varieties of apple; the national fruit collection orchards at Brogdale grow over 2000 but most don't make it onto the supermarket shelves. Starting with one that does, and the most famous British eating apple is Cox's Orange Pippin, first found growing in Buckinghamshire by Robert Cox in 1825. From that one tree, Cox's are now 50% of the eating apples grown in the UK. This crisp, sweet (but with the right amount of acidity) and flavourful fruit is the queen of apples. Sadly, it's not as easily grown or stored as the more recently developed, sweeter and similar looking Gala, which is usurping its position on the supermarket shelves.
 
The nutty russets are another family of apple; with their slightly rough textured skin varying between greenish to yellowish brown, they give a welcome difference in taste. The Egremont Russet, first grown in 1872, is the second most popular apple tree in British orchards, but has less than 5% of the total. Other old and rare varieties that are well worth seeking out are Ashmead's Kernel and Blenheim Orange; less likely to be available from supermarkets, but may well be found at specialist orchards. Queen of the cooking apple is the Bramley. Although it's too tart to eat raw, it's juice is dry, very refreshing and greatly benefits from the apple's acidity. But baked or in a crumble or pie it has no equal.
 
So this autumn, if you can, rediscover the great taste of an apple lifted off the tree at the peak of ripeness. Let's not get stuck in the habit of simply picking up the usual bag in the supermarket, but hunt out new flavours from old favourites.

Apples are a very versatile ingredient, in both sweet and savoury dishes, here are some ideas for savoury apple dishes that you might not have tried before 

Fondues are not just for skiing holidays and the mountains.  Apples and pears are both perfect for dipping in this very English fondue, made with stilton and cider.

Find the recipe at Fuss Free Flavours

This soup made with fenland celery and apple is a classic pairing, and perfect the day after a rich fondue.  You must use fenland celery which  is much stronger and deeper in flavour than ordinary celery.

Find the recipe here

The approach of autumn is an excellent excuse to make a pie, I love the combinations in this very English sounding pork, apple and black pudding pie.

Find the recipe a Bangers and Mash

This lovely autumn dish uses two types of apples to accompany the mustard coated pork chops.   Deliciously warming on a chillier evening.

Find the recipe at Cook Sister

Autumn’s harvest bounty is the perfect time to start preserving, and this apple, date and ginger chutney can be used throughout the winter months and would be a great gift at Christmas time to accompany the Stilton and leftover ham and turkey.

Find the recipe here

To discover some sweet dessert recipes click here

Author: Helen Best-Shaw, is a freelance food & recipe writer and blogger at Fuss Free Flavours 

Read more articles by Helen Best-Shaw here

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