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Bramley Apple Week 2nd – 8th February

If you saw our post at the end of last week about National Yorkshire Pudding day, you might now be learning that we have developed a penchant for celebrating these kinds of days. And why not?! We should be celebrating the great produce that we can find in this country, as well as recipes from our ‘food heritage’, whenever we can, but these dates give things a bit of a boost.

This week, 2nd – 8th February, it’s Bramley Apple Week – a great ingredient, and really versatile too. Here are a couple of recipes that we love, and tick the savoury and sweet boxes too. Hope you enjoy them! If you’re making them, why not tweet us a picture @caigerskitchen #BramleyAppleWeek

Alix & The Team.


Sausage Rolls

I find making sausage rolls really satisfying, and nothing could be better than this as part of a lunch, alongside a bowl of soup or even in a tin waiting until you need a snack. This recipe puts packets of dry tastless supermarket usage rolls to shame!

You will need :

300g sausage meat

1 bramley apple, grated

2 tbsp caramelised onion

1 tsp thyme

salt and pepper

1 sheet of puff pastry

1 egg

Pre heat the oven to 200C

Mix the apple, onion, sausage meat & thyme together. Seasonal the mix well and don’t be afraid of using the salt! Lay the pastry out on a floured surface and place a sausage like strip of meat down one side. Roll the pastry over the mix. Cut the rest of the pastry away, crimp the edges with a fork and then cut into the desired length. Repeat this with the rest of the mix. When finished, place on a baking sheet and brush with beaten egg. Bake for 10-15 mins. Allow to cool and enjoy!

Baked Bramley Apples

This recipe has always been a family favourite. Granny and Mum both made it for me and my sister, and I still make it at home. Although not for Tom as he doesn’t like cooked fruit – how strange!  It’s also a great way to use up that leftover jar of Christmas mincemeat. This recipe is best eaten with lashings of cream or a huge scoop of vanilla ice-cream!

You will need :

6 bramley apples

1 jar mince meat

Zest of 1 lemon

2 tsp vanilla essence

1 tsp vanilla

Handful of chopped prunes

50g of butter

cream or ice-cream to serve

Preheat the oven to 170C

Remove the core of the apples. Next, score around the circumference of each apple (this makes the skin easy to remove when you eat them). Place them in a baking tin. Mix the mincemeat with the lemon zest, vanilla essence, cinnamon and prunes. Place a spoonful of the filling into each apple. On top of this, add a little knob of butter and bake in the oven for 25-30 mins. Serve in bowls and enjoy with lots of cream!