Salted toffee apples V GF
RECIPES: VALLI LITTLE. PHOTOGRAPH: JEREMY SIMONS
SERVES 8. HANDS-ON TIME 25 MIN, PLUS 30 MIN SETTING
MAKE AHEAD
Keep the toffee apples in a cool place for up to 2 days, covered with baking paper.
• 8 small red eating apples
• 500g caster sugar
• 2 tsp white wine vinegar
• 50g unsalted butter
• 1 tbsp golden syrup
• 2 tbsp single cream ★
• ½ tsp sea salt flakes, plus extra
YOU’LL ALSO NEED…
• 8 wooden skewers, chopsticks or cleaned twigs from the garden (pictured); baking tray lined with compostable baking paper
USEFUL TO HAVE
Digital probe/sugar thermometer
1 Wash the apples thoroughly and pat dry with kitchen paper. Pierce each apple through the core at the stem with a skewer or twig, then set aside.
2 Put the caster sugar, white wine vinegar, unsalted butter, golden syrup and 150ml cold water in a heavy-based pan over a low heat, stirring until the butter has melted and the sugar is fully dissolved.
3 Turn up the heat to medium-high and bubble until the mixture turns deep golden (or until a sugar or digital probe thermometer reaches 140°C) - about 15 minutes. Take the pan off the heat, then very carefully stir in the cream and sea salt flakes.
4 Dip each apple in the toffee mix, using the skewer/twig to turn it to fully coat. Put the coated apples on the prepared baking tray, sprinkle with a little extra sea salt, then leave for at least 30 minutes to set (see Make Ahead).
PER SERVING
265kcals, 4.6g fat (2.8g saturated), 0.6g protein, 54.9g carbs (54.9g sugars), 0.2g salt, 1.2g fibre
See Loose Ends (p46) for ideas to use up single cream
Chocolate honeycomb crunch V GF
SERVES 12. HANDS-ON TIME 30 MIN,
PLUS COOLING AND SETTING
MAKE AHEAD
Keep in an airtight container for up to 2 days - the honeycomb will turn sticky if it’s not kept in a dry place.
YOU’LL NEED…
• 20cm x 30cm tin lined with compostable baking paper (this should overhang the tin on all sides)
Put 330g caster sugar, 175g runny honey, 2 tbsp golden syrup and 80ml cold water in a deep saucepan. Cook, stirring, over a low heat for 1-2 minutes until the sugar has dissolved. Increase the heat to mediumhigh, then boil, swirling the pan occasionally, for 5-6 minutes until the mixture forms a smooth, golden caramel.
Remove from the heat, stir in 2 tsp bicarbonate of soda (the mixture will foam up) and pour into the prepared tin. Set aside for 30 minutes to harden. Meanwhile, melt 250g chopped dark chocolate in a heatproof bowl set over a pan of simmering water (don’t let the bowl touch the water). Stir until smooth, cool slightly, then pour it over the honeycomb (tilt the tin to spread it out).
Sprinkle over 4 chopped dried figs, 2 tbsp candied orange peel and 60g toasted chopped hazelnuts. Leave to set. Lift out the honeycomb using the paper, then break into pieces (see Make Ahead).
PER SERVING
318kcals, 9.1g fat (3.7g saturated), 2.1g protein, 56.3g carbs (55.5g sugars), 0.5g salt, 1.5g fibre