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
1 Preheat the oven to 200°C/gas mark 6.
2 Score each apple horizontally to slightly pierce the skin – this allows the flesh to expand while cooking.
3 Core the apples by pushing an apple corer down through the apple until it pierces the bottom, discard the core. Repeat for all apples.
4 Mix the rhubarb, brown sugar and cinnamon together in a bowl. Stand the apples up side by side in a baking dish.
5 Use your fingers to push the rhubarb mixture into each apple, dividing the mix evenly.
6 Add a blob of butter to the top of each and sprinkle over the Demerara sugar.
7 Bake in the oven for 20-25 minutes or until the apples are cooked through – you can check this by piercing the apples with a skewer.
8 Meanwhile, split the vanilla pod in half with a small knife. Scrape out the seeds and add to a bowl with the yoghurt and honey, whisk to combine.
9 Remove the apples from the oven and allow to cool slightly. Serve on plates with the yoghurt. Drizzle over the juices from the baking tray.
Recipe by Nathan Outlaw – Great British Chefs
It’s so easy on the internet to list your ingredients and have at your fingertips a whole load of recipes for every occasion.
So there’s really no excuse to go off course from local Sussex produce on the grounds that ‘there’s nothing to cook!”…
Continue reading “Cooking for Mother? Keep it Local and Seasonal”
Toos’s daughter helping on the farm picking celeriac
Known also as celery root or turnip celery, this is a vegetable is a Mediterranean staple but slower to be loved here in the UK. But root veg seems to be having a moment this year – the sweet flavours released in chips, crisps and roasted wedges.
We have two celeriac growers…outdoor grown and left to mature in rich soil from Worthing and Biodynamic Organically grown celeriac from Toos in Cuckfield. Take your pick… Continue reading “Celeriac – Our Unsung Hero”
Outdoor grown, tiny stemmed and delicate – Worthing Rhubarb is just coming through and it’s a perfect time to use it. Continue reading “Versatile Worthing Rhubarb”
Bizarrely, it’s illegal to grow hemp seeds still in the US – even as a nutritional seeds for cooking. However, in the UK, we can’t get enough of this superfood, it seems. We now have our own Sussex grower – Hemp and Hops.
Nathaniel, our hemp grower, is bringing unshelled seed – but soon we will have hemp oil and toasted hemp for salads and sprinkles. The hemp is organically grown – but isn’t certified as organic.
The health benefits of hemp
Raw hemp is reputedly a potent food to support a healthy system with a broad spectrum of benefits. Hemp has a natural blend of easily digestible proteins as well as essential fats Omega 3 and 6 – which make it a kind of ‘vegan fish’ equivalent. Continue reading “Sussex Hemp Seeds – Nutritional Dynamite”
The other day, Nick took this picture of these Bramley apples from the farm at Ringdens. Just so different from those monstrous waxy green supermarket specimens…. local fruit picked from orchards are blushed and rosy with an almost lime-coloured flecked white flesh, these have a wholesome apple flavour. They are just slightly too tart to eat raw, but not massively. Continue reading “Proper Sussex Bramley Apples”
Walking into Carol’s kitchen at Grainwave, is a heavenly experience! Tantalising smells of floury baking in her inviting kitchen – the loveliest perfume ever…
This week, the purpose of our trip to sunny Worthing was biscuit related. After a few weeks of sending boxes of biscuits back and forth in the post to see how they hold up (nicely, thank you) – these are now ready to order.
There are two types of rustic biscuits – both perfect finger shaped for serving with cheese or even perfect for dipping into hummus and sauces…or for small fingers to crunch on a healthy, wholegrain, additive-free handmade biscuit.
Continue reading “Delicious Handmade Rustic Finger Biscuits by Grainwave in Worthing”