Crushed Apple and Ginger Sauce
Photography by Manja Wachsmuth.
Pair this crushed apple and ginger sauce perfectly with any meat of your choice.
INGREDIENTS
4 large Braeburn apples
2 tablespoons well flavoured honey
1 teaspoon grated fresh ginger
2 sprigs thyme
sea salt and freshly ground pepper
METHOD
Peel, core and roughly chop the apples. Place in a medium saucepan with the remaining ingredients and bring to the boil.
Reduce the heat to low, cover and cook for 20 minutes, stirring occasionally, until the apples are tender but not completely falling apart.
Uncover and cook for another 2-3 minutes if a lot of juice has come out of the apples. Discard the thyme sprigs and gently crush half the apples against the side of the pot, leaving some pieces whole. Season and serve warm or at room temperature. Makes about 2 cups
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!