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.

25. Salted Caramel Spread

Salted Caramel. Eat it on toast. Eat it with pancakes. Eat it with dessert. It's just so good on everything!

Salted Caramel Spread

Makes 1 small jam jar (about 400g)

200g caster sugar

100g unsalted butter, roughly chopped

150g heavy cream (30%)

1tsp fleur de sel

Note: Be so careful when cooking caramel. It may be delicious but it's hot as heck so be mindful when making it. Make sure your butter is at room temperature and be cautious when adding cool ingredients to hot caramel. The drastic change in temperature will cause it to bubble up and steam, so always add things slowly and be careful when whisking.

In a small saucepan, bring your cream to a boil and set aside. Meanwhile, heat a medium saucepan over a medium-high heat. Add in a third of your sugar and, stirring occasionally, allow it to melt. Once all the sugar has dissolved, add in another third. Repeat, using the final third, then cook your caramel until it turns a lovely dark amber colour and starts to smoke, or reads 170ºC-175ºC.

Remove from heat and gradually whisk in your butter, being careful to avoid any steam or splatter. Whisk in your hot cream and fleur de sel, then return to heat and cook for a further 2 minutes to thicken. Pour into a clean jam jar, allow to cool and store in the fridge for up to a month.