TOFFEE APPLE TARTLETS WITH CALVADOS CREAM

Makes 6

For the Tartlets: • 1 ½ - 2 Pink Lady Apple • 375g ready rolled puff pastry • 4-5 tbsp bought thick Toffee Sauce (such as Dulce de leche) • 1 egg, beaten • icing sugar for dusting

For the Cream: • 150ml double cream • 2 tbsp icing sugar, sieved • 2 tbsp Calvados

Pre-heat the oven to 200C/180C fan ovens/gas mark 6

Halve, core and very thinly slice the Pink Lady apples.

Cut the pastry into 6 circles about 10cm diameter, using a large pastry cutter or by cutting around a small plate. Place onto a lightly greased, or non-stick baking sheet, and score a small border of about 5mm-1cm around the edge of each one.

Put about 2 tsp of toffee sauce in the centre of each and then arrange the apple slices on top. Brush the top of the apples and the pastry edges with the egg and then fairly generously dust each one with icing sugar.

Place in the oven for 8-10 minutes until the pastry is puffed up and golden around the edges.

To make the cream, lightly whisk everything together until it forms soft peaks.

Serve the warm Toffee Apple Tartlets with a spoonful of the Calvados cream melting over the top.

LAMB, APPLE AND MINT BURGERS

Makes 8-10 burgers

• 1 kg lamb mince • 2 cloves of garlic, crushed • 1 medium onion, finely chopped • 2 Pink Lady apples, grated • 1 small bunch of mint leaves, chopped • 1 tsp paprika • salt and freshly ground black pepper

Place the minced lamb, garlic, onion, grated apple, mint and paprika in a bowl. Season well with salt and pepper and mix well until well combined. This is easier if you use your hands. Alternatively they can be briefly mixed in a food processor, but be careful not to over-work the mixture.

Divide and shape into 8-10 burgers. Place on a plate and leave to chill in the fridge for about 30 minutes.

Brush the burgers with a little oil and cook for 5-6 minutes each side. They can be cooked over medium-hot barbeque coals, under the grill, fried or griddled.

Serve the cooked burgers with in buns with wedges of Pink Lady apples which can be either barbequed or griddled on both sides until they have grill marks and are softening slightly.

Also delicious served with the burgers is:

BEETROOT AND PINK LADY SALSA

• 250g cooked beetroot, diced • 1 Pink Lady apple, cored and diced • 150ml sour cream or crème fraiche • 3 spring onions, finely chopped • salt and freshly ground black pepper

Mix all of the ingredients together and serve with the cooked burgers.

PINK LADY APPLE & CHAMPAGNE ICE CREAM

Makes 1 litre

• 5 pink lady apples • 225g (9oz) sugar • 8 egg yolks • 1oz butter • 300ml milk • 450ml double cream • 100ml champagne or sparkling white wine

Peel and core the apples, dice the apple flesh into 1cm dice. Through away the cores and dice the peel into small pieces. Place the peel into the champagne and set to one side.

Add the diced apples, butter and 2oz of the sugar into a sauté pan with a lid and quickly fry until soft and lightly golden brown, do not burn. Place with apple peel and champagne and leave to cool.

Meanwhile, place the milk and cream into a sauce pan place on the heat and bring to the boil, turn down to a simmer. Place the yolks and sugar into a bowl and whisk slightly.

Once the cream and milk is gently simmering pour, while whisking, onto the egg yolks. Place back in the pan quickly and return to the reduced heat, continue whisking gently until the mixture coats the back of a spoon, do not boil.

Quickly remove from heat and pass through a sieve, allow to cool slightly before placing into an ice cream machine with the apple, peel and champagne and churn until set.

Remove, place in a container and freeze.
This is nice served with pink lady apples diced and sauté in sugar and a little butter, with a sprig of mint.

CRAB, AVOCADO AND PINK LADY SANDWICH

Makes 2 sandwiches

• 2-4 slices of your favourite bread • butter for spreading • 1 tin white crab meat, drained, or about 125g fresh white crab meat • 2 tbsp crème fraiche • pinch of cayenne pepper • salt • squeeze of lemon juice • 1 ripe avocado, peeled and sliced • 1 stalk of celery, thinly sliced • ½-1 Pink Lady apple, cored and sliced

Spread the bread with a little butter.

Mix the crab meat with the crème fraiche, cayenne pepper, salt and lemon juice.

Divide between 2 slices of the bread and top each one with the sliced avocado, celery and Pink Lady apple.

Serve as an open topped sandwich or place the other 2 pieces of bread on top. Serve straightaway.