9th November 2018

Get your taste buds tingling with these seasonal British classics

As the dark nights start to draw in, comfort food calls. Whilst pies, crumbles and Sunday roasts all get our taste buds tingling, there are plenty of other ways to enjoy Great British apples throughout winter. They’re in season, one of your 5-a-day and the tastiest crop in a century… what’s not to love?

With so many delicious varieties to choose from, there is an infinite amount of tasty apple-eating possibilities. Here are some of our favourite ways to enjoy one of the nation’s best loved fruit:

Cox and cheese – a match made in heaven

With just the right balance of sugars and bite, as well as a honeyed aroma, Cox apples are a staple from September to April. Perfect for eating on the go if you like a juicy apple with exceptional flavour, the Cox also makes a welcome addition to any festive cheeseboard, complementing an array of hard, soft, strong and mild cheeses. Serve with a side of homemade apple chutney, and you’re on to a winner.

Gala on the go

One of the nation’s most popular varieties, the Gala is easy to distinguish with its stripy red skin, crisp bite and wonderfully sweet flavour. In season from September to May, Gala apples are the perfect bag filler for those little moments when you’re in need of a healthy energy boost on the go. They’re also a nutritious addition to lunch – try our Instagram-friendly Buddha Bowl or slice on top of an open Parma ham sandwich.

Bake with Bramley

Once referred to as the ‘King of Covent Garden’, the Bramley apple is culinary royalty. Large, tart and ideal for cooking up a storm in the kitchen, no other apple is quite like the Bramley. Available all year round, the white juicy flesh is a good texture for crumbles, pies and sauces alike… but did you know that Bramleys also help to tenderise meat and are a fabulous replacement for tamarind in Indian and Asian cooking? Thanks to their unique cooking qualities, Bramleys are great for sweet and savoury bakes and even steam themselves when cooked whole in their skins, like one of our favourites – Baked Bramley with Blue Cheese, Dates and Walnuts.

Hungry for more? Feast your eyes on more delicious recipes here.