Salted Caramel Apple Pie

DessertServes 8

Celebrate the abundance of British apples this month with this deliciously decedent Salted Caramel Apple Pie recipe from the team at Harrogate based Fodder. Slathered in a rich sticky salted caramel sauce and encased in a crisp buttery pastry, it’s packed with flavour and the smell alone is worth the time it takes to create! For more recipe inspiration visit www.fodder.co.uk

Trio of Yorkshire Apples

DessertServes 6

For the apple and bramble crumble:

# Peeland rough chop the apples, simmer in a pan with the cinnamon, a little water and a lid on until just cooked, remove from heat, add brambles and sugar to taste. # To make the crumble mix the flour and butter to a fine crumb then add the sugar and oats. # Place the stewed apple mix in 4 little pots and top with the crumble, finish in the oven for 5-10 minutes.

For the sticky apple sponge:

# Reduce the apple juice and sugar to a thick syrup then add the apple, boil until syrup consistency again. # For the sponge beat butter and sugar, beat in the eggs then fold in flour and cinnamon (and calvados if using). # Steam in individual buttered moulds.

For the apple sorbet:

# Puree raw apple, place in ice cream machine with all liquid and churn.

To present the dish:

# Turn out the sponge onto a presentation plate, spoon over with the sticky apple, place the hot crumble in the pot onto the plate, place a ball of sorbet on the plate and garnish with fresh brambles and frothy custard.

HERB CRUSTED LOCAL HARE, PIE, SAUSAGE AND MASH from the Cleveland Tontine

Serves 4

*Herb Bread Crumbs* – Place all ingredients in a blender until fine *Loin of Hare* – Preheat the oven to 180 degrees – Lay out a large piece of cling film and lay the pancetta slices overlapping on top – Place the 2 pieces of each loin on the pancetta with the narrow ends facing to the middle – Roll the loins into a cylinder and secure the ends – Slice the wrapped loin into 4 pieces and, leaving the cling film on, pan fry in a hot pan with a knob of butter and 1 tablespoon of oil until sealed and golden brown. – Place in the oven for 4 mins – Remove from oven and allow to rest for 8 mins – Sprinkle the crumb on the flat side of the loin *Hare Sausage* – Place the raw hare leg and the bacon in a food processor and blend – Add all the other ingredients and mix well – Place the mix in a piping bag and cut off the end – Push the end of the sausage skin over the end of the bag and then pipe the mix into the skin – Twist the sausage every 4cm to make small sausages – Chill for 1 hour and then cut into individual sausages – Grill until golden brown *Braised Hare Leg* – Fry the hare legs in butter until golden brown – Fry all the vegetables until golden brown – Put the hare legs and vegetables together in the same pan, add the wine and cook until liquid is reduced by half – Add the gravy and the water – Simmer for 2 hours or until the leg meat comes off the bone with ease – Strain the liquid from the pan and reduce to a sauce consistency – Pick the meat off the legs and add to the sauce – Place in the pasty case and top with mashed potato Place the loin, sausage and pie together on a plate and drizzle with any remaining sauce. Serve with honey roasted turnips.