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Watch VideoIn Season: June
With colder days and nights our bodies need more Vitamin C and not just oranges, but also apples, are a perfect source of this, as well as fibre and other important nutrients, and they taste great too.
Apples are the oldest cultivated fruit and there are over 8,000 varieties in existence. Related to pears, quinces and roses, they range from tiny, smooth-skinned crab apples to huge, gnarly-skinned cooking apples; from green via yellow to red; and can be sweet, tart or bitter.
Some varieties, like Fuji, Pink Lady, Braeburn, Red Delicious, Golden Delicious and Royal Gala, are suitable for eating fresh, whereas Boskop and Granny Smith are better used in sweet or savoury dishes. Crab apples are mainly used for distillation and there are also varieties grown in Brittany, Normandy and the UK purely for fermenting into cider. Apples are great eaten straight from the tree or cool out of the vegetable crisper of the refrigerator.
Seasonal Ingredients
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Hot Tips
Toasting spices
Toasting whole spices in a dry pan can help to bring out the essential oils and the flavour in the spice, however be careful to taste as you add the spice to your dish as the flavour will have changed and you may need less. Toasting pre-ground spices is a little trickier and it can ruin the flavour of the spice altogether.
Glossary
Marsala
Semi-dry, pale golden Italian wine from Sicily.
