This month's best
October's best: Cox Apples
The Cox is the quintessential English apple, widely said to have the finest taste of them all. October brings a bumper crop of these rosy, thin-skinned, crisp and sweet darlings.
Our quick and tasty tips:
- Try sautéeing quartered and peeled apples in butter with a handful of sultanas until golden.
- Add a lug of calvados, a sprinkling of sugar and a squeeze of lemon juice and continue to cook until just tender.
- Delicious served with ice cream and pancakes.
Eat Seasonably Use Them Up Tips for Cox Apples
Bought too much of your favourite fruit? Not sure what to do with the spare veg in the fridge? Our Use Them Up Tips are a great way to make sure you don’t throw them away.
Love your leftovers… fruit bowl buns recipe
These will make use of any slightly soft fruits from the fruit bowl, such as apples, pears but experiment with other fruits such as rhubarb, plums, cherries or blackberries, raspberries or strawberries.
Monty’s Cox and bramble puree
My son, Monty, is—at 17 months—very long in the tooth to be made fruit puree, but as he adamantly refuses to entertain any form of raw fruit, throwing it back at me and shuddering like he’s been made to hold a half-dead mackerel, I still make it for him and he kicks his feet with excitement as soon as he sees it coming to the table for pudding. You can serve it with a spoon of natural yoghurt stirred in, or some double cream or creme fraiche. It’s also good with a scoop of vanilla ice cream, which those beyond toddler years may also appreciate.
