t the tastiest peak of apple season, we find ourselves in the depths of winter. Using local and seasonal fruit is the first step towards making the most of the season’s bounty (peak sweetness is when starch in the fruit has converted to sugar, resulting in the tastiest apple pies, and the benefit of a reduced carbon footprint). I love preparing a plant-based recipe with extra virgin olive oil pastry, or even more local cold-pressed/virgin rapeseed, sunflower or groundnut oil in the pastry. This simple switch in a recipe results in a decadently short, flaky crust, and further reduces the
