As we are in the middle of Bramley Apple Week, you knew that didn’t you, I wanted to give you a failsafe recipe for that most English of desserts the apple crumble, and you cannot make an apple crumble without a Bramley apple. In 1809 a Southwell* resident, Mary Ann Brailsford planted some apple pips one of which still bears fruit to this day. In 1846 her cottage and garden were sold to one Matthew Bramley and apart from shelling out the cash that is his total contribution. A local nurseryman admired the quality of the apples and asked to be allowed to take some grafts to develop more trees capable of producing the fruit. Matthew Bramley agreed to this on the condition that if the apples went on to any commercial success they would bear his name. The Bramley is now famous and cooks love it for its flavour and excellent cooking qualities. It remains one of the most widely grown British culinary apples.

The crumble is a quick and easy pudding that can be adapted to suit the seasons and the different fruits available often partnering softer fruits with apples or pears and enhancing the flavour with the use of spices. Apple crumble is the most popular version of the dish and due to the keeping quality of apples traditionally a staple throughout long winters when very few fresh fruits were available. Apples such as Bramley’s would have been stored in a loft or attic to provide a valuable source of vitamin C from November to February. Today your apples are shipped into supermarkets from around the world to overcome seasonality.

However, if you want to go seasonal and reduce your carbon footprint here are a few ideas spring is when rhubarb comes into its own, I pre-bake mine with brown sugar, ginger orange juice, and zest to help keep the shape and prevent the crumble becoming soggy

During the summer there is an abundance of produce, tart gooseberries with plenty of sugar, cherries, or then raspberries, strawberries, and blackcurrants and that all liven up the last of the previous year’s apples when baked together. Spiced plums, pears, apples, and blackberries are the staples of autumn and on into winter.

Crumbles are best enjoyed hot, with liberal dollops of custard, clotted cream or a scoop or two of ice cream. You can change the basic recipe for the crumble topping by mixing in oats or a sprinkling of chopped nuts and adding spices such as ginger, nutmeg, and cinnamon.

* Now in passing most people will know Southwell for its pretty minster and horse racing track but now you dear reader know Southwell is the home of the English Bramley cooking apple. The town holds an annual festival each October to celebrate the Bramley.

My Perfect Apple Crumble

1kg Bramley Apples

3 tablespoons of Apple Juice or water

2 tablespoons Caster Sugar ( approximately )

Juice of half a Lemon

½ teaspoon freshly grated Nutmeg

120 gr Self Raising Flour

100 gr Caster Sugar

75 gr Butter

Optional

40 gr Rolled Oats

40 gr Demerara Sugar

Preheat your oven to 200 C / 400 F/ Gas 6. Wash the apples, peel and cut them into quarters. Remove the cores and slice each piece of apple in two. Put the apple pieces into a medium sized, heavy bottomed pan with the apple and lemon juice and cook over a low heat for about five minutes, until the apples start to soften. I like the apples to start to break up leaving some bigger pieces for texture. Taste the apples for sweetness, sprinkle with sugar as required and carefully stir in. Add the nutmeg and gently stir again. Transfer the apple mixture to a shallow ovenproof dish.

In a bowl blend the flour and butter together by rubbing with the tips of your fingers until the mixture looks like fine breadcrumbs, alternatively you can pulse together in a food processor for a few seconds. Blend in the caster sugar thoroughly ( at this point stir in the oats and the brown sugar if required ) and then loosely sprinkle the mix over the cooked apples in the dish. Place the crumble in the oven to bake for thirty minutes or until crunchy and golden-brown on top.

Serve with custard, cream or ice cream.

It’s cold outside and you probably want something hearty to eat, worry no more I have the perfect recipe for the weekend before you indulge in all that rich Christmas food, from a few years back from when I lived and worked in Cornwall. On a journey through the southwest when you leave cuddly, cosy Devon and its world famous cream teas, scones piled high with clotted cream and jam*, you cross the Tamar river and enter another world. There is something different about Cornwall and it always has been so, it is a magical place, a mythical place, slightly out of step and even out of time with the rest of England. It is a land with a rich history, it was a stronghold of the Celtic resistance to the Roman invasion, Phoenician traders travelled across the seas, over five hundred years ago, to bargain for the tin mined from its stony ground. It is a land of rolling, bleak moors, secret coves and bays hiding smugglers and pirates. Tintagel Castle, birthplace of the once and future King Arthur clings to its rugged coast. Cornwall is the land of the pasty.

While I lived in Cornwall I made more than a few pasties culminating in a Bank Holiday weekend festival of pasties, real ale, music and more than a little mayhem at the New Inn, Tresco. People watched live bands, drank numerous pints of real ale and scrumpy in the Beer Festival Pavilion and ate pasties, ate pasties and ate more pasties. In fact, I’m pretty sure it could be a world record we sold thousands of pasties from producers all over Cornwall with some very unusual fillings. Peaches and Cream, Lamb Biryani, the Full English Breakfast Pasty ( grandma would approve ** ) to name just a few. I developed quite an aversion to the pasty but now I am slowly recovering.

So before I upset every Cornish man, woman and child with my totally unauthentic recipe I really ought to mention how it should be made. One of the first references to a meat pasty was made by the thirteenth-century chronicler Matthew Paris ( not the modern Times columnist although I’m sure he could make a mean pasty should he wish ) writing about the diet of the monks of St. Albans. The pasty often filled with venison was a delicacy and is mentioned by Jane Seymour, wife of King Henry VIII and the diarist Samuel Pepys.

As the popularity of the pasty waned nationally the Cornish pasty came into its own. The pasty was a popular filling dish to carry into the deep pits of the Cornish tin mines in the seventh and eighteenth century, wrap in thick pastry and muslin cloth the filling would keep warm for several hours. The pasty was often divided with meat the potato then fruit fillings. The thick twist of pastry was to allow the miners with dirty hands a convenient way to hold the pasty and was then discarded. There may be some truth that this also prevented contamination with the poisonous arsenic present in the tin mines.

A proper pasty is considered to contain beef, sliced potato, onion, and swede. Confusingly in Cornwall, a swede is called a turnip. I am not sure what they call Norwegians. The ingredients are sealed in the pastry with plenty of black pepper and cooked from raw. The Cornish pasty is protected under European law alongside Champagne and Parmesan cheese so the Cornish are right to be proud of their culinary heritage. Here is my recipe for the unauthentic but still quite tasty pasty. If you are Cornish I apologise.

*Always in Devon cream first and jam on top, in Cornwall the jam goes on the scone, it’s best not to ask wars are started over less.

** It is a little known fact all grandmothers don’t think you can get through the day without a hearty full English breakfast inside you. This is no bad thing

Beef and Vegetable Pasties makes 6 – 8

1 block of readymade Puff Pastry

Look I know we have not even got to the filling and I am using puff pastry and that is sacrilege, frozen puff pastry is a godsend to all but the most dedicated of cooks and always delivers a good finished result and they are very tasty I promise and I have apologised already.

500 gr Chuck Steak, cut in small chunks ( ask your butcher if you’re a bit unsure )

1 large White Onion, peeled and sliced

1 medium Swede, peeled and sliced about  ½ cm thick

4 Carrots, peeled and sliced

2 large Baking Potatoes, washed, peeled and sliced twice as thick as the swede

50 gr Button Mushrooms, wiped and thinly sliced ( optional )

A knob of butter

A glug of quality Olive Oil

30 gr Plain Flour

300 ml good Beef Stock

Worcestershire sauce

Sea Salt and freshly ground Black Pepper

Flour for dusting

Egg wash

Preheat the oven to 200C / 400F / Gas 6. In a large heavy-bottomed pan heat the oil and butter over a medium heat and add the onion and sauté for five minutes. Seal the meat, flour and plenty of black pepper into a plastic bag and shake well. When the meat is coated add to the pan. Stir and add the carrots, swede, mushrooms and stock. Bring to the boil and simmer for ten minutes stirring occasionally. Add the swede and a good slug of Worcestershire sauce. Cook for a further fifteen minutes until the potatoes are just soft. Check seasoning and set aside to cool.

Flour a clean work surface and roll out pastry to between a quarter and one-eighth of an inch thick. Using a plate cut out circles around six to seven inches in diameter. With a soft pastry brush egg wash one side of the circle. Spoon on a generous amount of filling and pull over pastry.

Crimp together the edges between finger and thumb to seal the pasty and place on a baking tray covered in parchment or with a silicon mat. Continue until all of the filling is used up.

Chill in the refrigerator for twenty minutes to relax the pastry then brush twice with the egg wash. Prick once with the tip of a sharp knife to let out the steam and place in oven. Bake for twenty minutes until golden brown and serve.