WINTER’S FINEST

This month’s true star is the apple. British-grown varieties are actually at their best at this time of year, especially Russet, Pippin and Cox, which all have delicious texture and a slightly tart flavour. Baked apples are a real treat – leave them whole but remove the core, then pack the gap in the middle with mincemeat before baking and drizzling with whisky cream. Or, if you’re looking for an alternative to traditional Christmas pudding, why not make a grand pavlova? Apples aren’t a classic topping, but once baked, they soften and work a dream with the crisp meringue shell – that’s especially so when paired with maple and pecans, as on page 115. Slow-cooked apples are a joy, too, and make a great base for chutney to serve with cheese and crackers.

Chard is a thick, leafy vegetable with a rich, earthy flavour that’s not dissimilar to spring greens or cavolo nero. Wilt and combine with mascarpone for a decadently