37. Applesauce

Such a classic! Warm spiced apples with a hint of vanilla is the perfect accompaniment to any breakfast or dessert, or simply eaten on it's own.

Applesauce

Makes about 1kg

6-7 apples*

200g water

50g dark brown sugar

1/2 lemon, juice

1/2 vanilla pod (optional), split in half

1/2tsp cinnamon (optional)

*I used a mix of pink lady and golden. It's important to remember that cooking times vary depending on the type of apple you use. If you want a slightly chunky apple sauce, use a few firmer apples along with softer cooking apples. If you want your compote completely smooth, it's best to stick to the softer apples, or give the mixture a final whizz in the food processor.

Peel, core and finely chop your apples. Place in a large casserole with your water, lemon juice, sugar and spices. Bring to a boil over a medium heat, cover and cook for 15 minutes, stirring occasionally. Remove the lid and continue cooking a further 5-10 minutes until your apples are cooked though and start to break apart. Eat warm or allow to cool. Stores in the fridge for up to a week or freezes well for up to 9 months.