SPICED CARROT, BRAMLEY AND LENTIL SOUP
Method:
Preparation time: 10 minutes
Cooking time: 25 minutes
Serves: 6
Ingredients:
½ tsp chilli flakes
2 tsp cumin seeds
2 tbsp olive oil
450g carrots, peeled and cut into small pieces
2 Bramley apples (approx 450g), peeled, cored and roughly chopped
1 celery stick, finely sliced
125g split red lentils
750ml hot vegetable stock
250ml coconut cream
To serve:
4 tbsp plain yoghurt
Small handful of coriander leaves, warm naan bread, to serve
1. Heat a large saucepan and then add the chilli flakes and cumin seeds. Dry fry for a minute or so until they release their aroma and start popping around in the pan. Then remove half of the seeds and set aside.
2. Add the oil to the pan and once it is hot, stir in the carrots, apple and celery. Fry for about five minutes, and then add the lentils, stock and coconut milk. Bring to a simmer and cook for about 15 minutes, covered with a lid, until the carrots and lentils are tender.
3. Blitz the soup until smooth, and season with salt and pepper. To serve, spoon into bowls, add a spoon of yoghurt on top, scatter with the reserved spices, and add a few coriander leaves. Serve with warm naan bread.
Tip: This soup keeps really well so if you don’t eat it all at once, you can store it in the fridge for up to three days, or freeze in individual portions for up to three months.
PORK & BRAMLEY BAKE
Method:
Cooking time: 35-40 minutes
Serves: 4
Ingredients:
This one-pot supper is perfect for families. The magical combination of pork and Bramley turns a simple supper into a real treat. Plus, using only one pot reduces the washing-up, so everyone should be happy!
450g/1lb baby new potatoes
2 small red onions, sliced into wedges
4-8 whole cloves garlic, unpeeled
2 tbsp olive oil
450g/1lb (approx 3) Bramley apples, cored and sliced into wedges
4 lean pork steaks
1 tbsp fresh sage leaves or 1 tsp dried sage
1. Preheat the oven to 200°C/Fan 180°C/400°C/ gas mark 6. Place the potatoes, onion, garlic and oil in a large roasting tray or dish. Toss together and season with salt and freshly ground black pepper. Bake for 15 minutes.
2. Remove from the oven, then stir in the Bramley slices and lay the pork steaks on top. Season and sprinkle over the sage and then return to the oven and bake for a further 20 minutes or until the pork is golden and the Bramleys and vegetables are tender.
3. Serve with green vegetables.
LITTLE BRAMLEY TARTS
Method:
Preparation time: 15 minutes
Cooking time: 15-20 minutes
Serves: 6
Ingredients:
1 (375g/13oz) pack ready rolled puff pastry
450g/1lb (approx 3) Bramley apples, peeled, cored and thinly sliced
1 egg white, lightly whisked
2 tbsp caster sugar
4 tbsp fine-cut marmalade
These gorgeous little tarts use only five ingredients. Assemble the afternoon of your party – or even the night before – and simply pop in the oven for
15-20 minutes when it’s time for dessert. Serve with ice cream for an impressive treat.
1. Preheat the oven to 220°C/Fan 200°C/425°F/gas mark 7. Unroll the sheet of pastry and cut out six circles about 10cm/4in diameter, using a cup as a template.
2. Place the pastry on a baking sheet. Arrange the Bramley apple on top of the pastry circles, overlapping the slices to maximise visual appeal.
3. Use a brush to cover the top of the apple and pastry with the egg white and sprinkle with caster sugar. Use a knife to flute the pastry edges, then bake in the hot oven for 15-20 minutes or until the edges of the Bramley slices are tinged with brown and the pastry is golden.
4. Warm the marmalade in a small pan and brush all over the top of the tarts. Serve warm with cream or ice cream.
Variation:
If you like marzipan, roll out a thin circle and place this on top of the pastry before topping with the Bramley slices. Cook as before and then glaze with apricot jam instead of marmalade.
All recipes and photos courtesy of www.bramleyapples.co.uk
