STAR OF THE SEASON
Apples have good-for-you-credentials and are so versatile in the kitchen. Their flavour ranges from sweet to tart (think apple sauce to chutney), so they’re good for savoury dishes as well as classic crumbles and pies. Here are two recipes to make the most of your own windfall crop or of the many eating varieties in the shops now. The savoury tarte tatin recipe is a winning combination of salty, sharp and sweet, finished with the creamy tang of goat’s cheese. I’ve included my recipe for a rustic apple cake, too, full of warmth and spices. These are harvest recipes to relish – both the cooking and the eating. JEN BEDLOE, FOOD EDITOR
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About delicious. Magazine
Celebrate summer’s last hurrah with the September issue of delicious. magazine. Enjoy Georgina Hayden’s Mediterranean meze feast, Gennaro Contaldo’s classic vegetarian pasta dishes and a sunny lemon and raspberry bread-and-butter pudding to keep everyone sweet. We also cook Dishoom’s best recipes and find out what happens to your favourite Bake Off stars after the show has finished. Plus, tahini brownies, no-knead bread and a midweek shopping list that makes FIVE meals with NO waste. Brilliant!