Apple crumble and custard tray bake

Serves 15
1.4kg apples
400g soft brown sugar
400g unsalted butter
500g plain flour
200ml custard
1 lemon
icing sugar, to dust

Preheat the oven to 180°C/gas mark 4. Core and thickly slice the apples and place in a saucepan with the juice of the lemon, 200ml cold water and 100g sugar. Simmer for 12 mins, stirring occasionally, until the apples are just soft. Drain and set the pan aside.

Using the fingertips, rub the butter into the remaining sugar and flour in a large bowl. Press two-thirds of it into a greased and lined 23 x 30cm deep tray, then stir the remainder into the apple mixture roughly and pour on top. Mix in the custard in swirls and bake in the preheated oven for 30 mins. Remove and leave to cool in the tray. Once cool, dust the tray bake with icing sugar, cut into 15 squares and serve.

Other tray bake recipes in our Sept/Oct 2016 issue:

Spiced apple chutney

Makes 1.5kg
2.5kg Bramley apples
1 lemon
1.2kg light, soft brown sugar
1 red chilli (optional)
1.2 litres cider vinegar
2 cinnamon sticks
5 star anise
40g fresh root ginger
½ tbsp sea salt
cracked peppercorns

Core and chop the apples into small chunks. Zest and juice the lemon. Place the zest and apple into a large saucepan, stirring in the lemon juice. Add the sugar and 200ml of cold water and stir thoroughly. Heat through, stirring constantly until the sugar has dissolved and the apples are glossy. Trim and half the chilli lengthways. Add the chilli halves, cider vinegar, cinnamon sticks and star anise to the apple mixture. Bring to the boil.

Peel the ginger, then grate into the saucepan. Add the salt and 1 tbsp of roughly cracked peppercorns. Stir thoroughly and simmer for 4 hrs until thick and sticky.

Transfer to sterilised jars. Place a wax disc on top of the chutney and seal with a sterilised lid. Keep in a cool, dark place for 1 month before opening.

Other chutney recipes in our Sept/Oct 2016 issue:

Pheasant and apple casserole

Serves 4
4 pheasant breasts
salt and freshly ground black pepper
1 onion
1 clove garlic
2 tbsp rapeseed oil
100g smoked bacon lardons
2 tbsp plain flour
150ml dry white wine
350ml chicken stock
2 Granny Smith apples
1 large sprig thyme
2 bay leaves

Season the pheasant with salt and pepper. Chop the onion and garlic. Heat the oil in a large saucepan and cook the pheasant breasts until browned. Remove and set to one side. Add the onion and bacon to the pan and cook until the onion has softened then add the garlic. Sprinkle over the flour and stir, cooking for 1 min. Add the wine and stock a little at a time, stirring well between each addition to ensure no lumps form.
Peel and thickly slice the apples. Add to the pan with the thyme and bay leaves. Return the pheasant to the pan and bring to the boil. Reduce the heat and simmer gently for 20 mins.

Other pheasant recipes from our Nov/Dec 2014 issue:

• Roast pheasant with spiced bread sauce
• Pheasant breasts in cider
• Pheasant pie
• Honey-glazed pheasant with celeriac
• Pot roast pheasant

Every issue of LandScape magazine features a range of delicious seasonal recipes - click here to subscribe.

Cinnamon and Apple Cupcakes

Serves 12
110g caster sugar
110g butter
2 medium eggs
1 tbsp lemon juice
175g self-raising flour
1 tsp ground cinnamon
1 large cooking apple
2 eating apples
Raspberries to decorate

Beat together the sugar and butter. Add the eggs one at a time, beating well, and then add the lemon juice. Add the flour and cinnamon. Peel the apples and chop into fine pieces, then combine to the mixture. Put the cupcake cases into a muffin tray and fill each case halfway. Cook in the oven at 190°c /gas 5 for 20 mins. Once cooled decorate with icing glaze and fresh raspberries.

Other cinnamon recipes in our Nov/Dec 2012 issue:

• Cinnamon beef casserole
• Cinnamon toast
• Rice pudding with cinnamon
• Pickled cinnamon shallots
• Cinnamon mincemeat tart

Every issue of LandScape magazine features a range of delicious seasonal recipes - click here to subscribe.