This delicious fresh breakfast can be eaten straight away or made and soaked overnight for an even creamier texture.
200g - Rolled oats
200ml - Milk (or semi, skimmed or whole, or soya)
100ml - Pink Lady® apple juice
3 tbsp - Greek yoghurt
2 tbsp - Runny honey, plus a little extra to drizzle
Juice of ½ - lemon
2 - Large Pink Lady® apples, finely chopped
A handful of - Blueberries
A handful - Toasted flaked almonds
In a mixing bowl, add the oats and pour over the milk and apple juice and stir to mix.
Add the yoghurt, honey and lemon juice and stir well. Lightly fold through the Pink Lady® apples and blueberries. Serve in bowls, topped with some toasted almonds and drizzled with a little honey.
280g - Strong white flour plus extra for dusting
1/2 tbsp - Salt
7g - Sachet fast action dried yeast
20g - Caster sugar
20g - Soft butter
1 - Small egg
125ml - Lukewarm water
3 - Pink Lady® apple, quartered and cored
2 tbsp - Caster sugar
75ml - Pink Lady® apple juice
2 - Baking trays dusted with flour and a 5.75cm round cutter sunflower oil for deep frying
1 - Cup yoghurt
1 tbsp - Golden caster sugar for dusting
1 pot - Double cream whipped with a little icing sugar to serve
Mix the flour, salt, yeast and sugar in a processor, add the soft butter, egg, yoghurt and water and pulse until smooth. Tip onto a lightly floured surface and knead until smooth, if necessary add a little more flour, bring into a ball.
Clean out the bowl and lightly oil it, put the dough in the bowl and cover with cling film and put in the fridge overnight (the dough can be kept up to 48 hours in the fridge).
To make the apple purée and the filling cut the apple quarters into 5mm slices across and place straight into the pan, add the sugar and apple juice. Cover and cook on a moderate heat for about 7 minutes until just softening.
Drain over a bowl, keeping the juice and roughly chop the apple and cool. Put 100g to one side and reserve for the filling, and put the rest in a processor with the juice and blitz to a textured puree to create the apple purée.
Cut the dough into 4 and work with a piece at a time, keeping the remainder covered as you go. Roll out on a lightly floured surface to about 5mm thickness or even thinner and stamp out 7 circles from each piece.
Put a quarter teaspoon of cooked apple in the centre of each circle dab a little water around the edges and pinch the edges together to seal well.
Put on the floured trays and cover with dry cloths and leave for about 30 minutes to an hour until almost double the size.
Heat the oil to 175C and fry the doughnuts in small batches for about 3-5 minutes until golden, turning them as they cook. Toss in sugar while hot.
Serve with the sweetened cream for dipping.
3 - Tablespoon sherry vinegar
2 - Tablespoon olive oil
1-2 - Tablespoon grated horseradish, to taste
1 - Pinch of caster sugar
1 - Salt & freshly ground black pepper
2 - Tins chickpeas, drained & rinsed
3 or 4 - Medium Pink Lady® apples, cored and chopped
140g - Rocket (2 bags)
1 - A small bunch of mint, leaves chopped
1 - Feta cheese, crumbled
In a large bowl, whisk together the sherry vinegar with the olive oil, horseradish and caster sugar. Season to taste with salt and freshly ground black pepper.
Stir through the chickpeas and chopped apple, making sure everything is well coated in dressing. At this point the salad will keep for 24 hours in the fridge.
Once you are ready to serve, lightly toss through the rocket and the mint and pile into a serving dish.
Finally, crumble the feta on top and serve.
Great for Halloween or bonfire night. Pink Lady® apples on sticks, drizzled prettily with white and dark chocolate – like toffee apples but easier.
100g - Chocolate, finely chopped (use milk, plain or white - or a mixture)
6 - Pink Lady® apples
6 - Long lolly sticks (available at kitchen shops, online & some supermarkets)
Add a few centimetres of water to a small saucepan and set on the hob over a medium heat and bring up to the boil.
Put the chocolate in a small heatproof bowl, using separate bowls for different colours of chocolate – a sturdy Pyrex one is ideal. Once the water in the pan is boiling, set the bowl on top ensuring the base doesn't actually touch the water. Turn off the heat and allow the chocolate to melt gently, stirring as it does so. If the chocolate has been finely chopped this should only take a minute or so.
Pierce the center of each apple, just next to the stalk, and insert a lolly stick in deep so that it feels firmly embedded. Line a baking sheet with a piece of grease-proof paper and spread the apples out on it.
Use a teaspoon to drizzle thin trails of chocolate around each apple, using the lolly stick to twirl the apple to get an evening coating all over. Set back on the tray and repeat with the other apples. Set aside somewhere cool to set.
Whilst melting dark and milk chocolate is pretty easy, and can be done in the microwave if you prefer, melting white chocolate is a little trickier. It is more prone to ‘seizing’, which is turning unpleasantly grainy and splitting slightly. By chopping the chocolate into small lumps it will melt much quicker and not need any direct heat source. This will minimize the risk of overheating. White chocolate is not easy to melt in a microwave as you have little control over the direction of the heat source.
Simnel cakes are traditionally made at Easter and contain balls of marzipan as well as diced Pink Lady® apples, lots of warm spices. Quinoa helps keep your blood sugar stable and slowly releases the energy into your body.