Sample Recipes from The Apple Cookbook


These slices have a flapjack like texture and are really quite delicious.  My children love them.
  • 125g, 5oz (1¼ cups) self-raising flour
  • 175g, 7oz (1¾ cups) brown sugar
  • 150g, 6oz (2½ cups) porridge oats
  • 175g, 7oz (1¾ cup) margarine, melted
  • 2 medium cooking apples, peeled, cored and sliced

Combine flour, oats, sugar and cinnamon. Then add melted margarine and mix thoroughly. Put half the mixture into a greased 27.5 x 17.5cm (11 x7in) baking tin and press down. Cover with sliced apples and then with the rest of the mixture. It may be quite difficult to spread this on top of the apples. Bake in the oven at gas mark, 4 180°C (350°F) for 25 minutes. Allow to cool before cutting into slices.


This simple relish goes well with ham and sausages. It is also delicious served with barbecued meats, especially pork. The combination of sugar and hot chilli gives it a wonderful sweet but tangy taste. 
  • 1 cooking apple, cored and thinly sliced
  • ½ cucumber, diced
  • 2 tbsp granulated sugar
  • 150 ml, ¼pt (half cup) white wine vinegar
  • ½ green chilli pepper, chopped finely
Put the sugar, vinegar and chilli pepper into a saucepan and heat gently until the sugar dissolves. Add the apple slices and bring to the boil. Boil for a couple of minutes, then add the diced cucumber and cook for 5 more minutes. Serve warm or cold.


This variation on a ratatouille goes well with pork. Serves 6

  • 1 large onion, peeled and sliced
  • 1 red pepper, seeded and sliced
  • 1 aubergine, halved and sliced
  • 2 tbsp olive oil
  • 450g, 1lb cooking apples, peeled, cored and sliced
  • 1 large can of chopped tomatoes
  • 1 small courgette, sliced
  • salt and pepper
  • mixed herbs

Put the onion, pepper, aubergine, and apple in a large casserole with the olive oil and cook for 10 minutes with the lid on. Season with salt, pepper and a sprinkling of mixed herbs and add the tomatoes and courgette slices. Cover and cook for another 10 minutes and serve hot.