Of course, we always recommend our Bramley apples from Ringden Farm over near Etchingham – BUT on this occasion we urge you to try the early Howgate Wonders. When they are picked early they are mild and citrussy but their flavour mellows over time. They are a different kettle of fish to the Bramley so ring the changes with a traditional Edwardian cooking apple.
This recipe waxes lyrical about eating outside on a summer’s day – but since apples and rhubarb are at their sweetest and best, we will have to sit by the radiator and pretend.
A note about the recipe….we wouldn’t bother with the demerara sugar, sticking as we do to a good local honey…especially a borage honey if you can find it, for the fragrant rosy flavour and aroma.
We also sell delicious creamy yoghurt but the large tubs are generally to special order, as most people prefer low fat, these days.
To overcome this and keep variety in our fridge, we often have a pot of Northiam Creme Fraiche and mix with low fat yoghurt (if we mix it – it’s so rich and creamy, it’s tempting to leave as is)…it gives another layer of tart depth to the flavour which works well with the malic acid in the apples.
Baked Howgate Wonder apple and rhubarb with vanilla-honey yoghurt
- 6 apples
- 150g of rhubarb, finely chopped
- 2 tbsp of muscovado sugar
- 1 tsp ground cinnamon
- 15g of butter
- 1 tbsp of Demerara sugar, to sprinkle
- 200g of Greek yoghurt
- 40ml of honey
- 1 vanilla pod
Recipe by Nathan Outlaw – Great British Chefs