Breakfast
Roasted apple purée
Best made with red eating apples rather than sharp Bramleys, this apple sauce is brutally simple to cook; you just let them collapse and blister in the oven. The roasting gives them a greater depth of flavour and the skins help to stain the finished purée an attractive rosy red. If it seems a little too sweet, you can sharpen the flavour with a little lemon. The only faff is passing it through a sieve, but if you have a very powerful processor, it may not always be necessary.
Cook's notes
During the height of UK apple season, we would make large amounts of this in the Field Kitchen with grade-out apples and freeze it in batches to serve alongside roasted pork or duck.
Ingredients
- 5 large apples
- small pinch of fine sea salt
- ¼ tsp allspice – optional
- 1 lemon – optional
Method
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Step 1
Preheat your oven to 200°C/Gas 6.
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Step 2
Remove and discard the cores from the apples. Keep them whole and place them in a roasting tray – although it doesn’t feel right, you don’t need any oil or butter. Roast for 30 minutes, until blistered and soft.
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Step 3
Throw the apples into a food processor and whizz into a purée. Tip it into a fine sieve and use a spatula or the back of a ladle to encourage the purée through – this should remove any tough bits of skin.
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Step 4
Add a very small pinch of salt and mix well. Add a little allspice if you want some warm spicing, and a little squeeze of lemon if you’d like it sharper.