Crushed Apple and Ginger Sauce
Photography by Manja Wachsmuth.
Pair this crushed apple and ginger sauce perfectly with any meat of your choice.
INGREDIENTS
4 large Braeburn apples
2 tablespoons well flavoured honey
1 teaspoon grated fresh ginger
2 sprigs thyme
sea salt and freshly ground pepper
METHOD
Peel, core and roughly chop the apples. Place in a medium saucepan with the remaining ingredients and bring to the boil.
Reduce the heat to low, cover and cook for 20 minutes, stirring occasionally, until the apples are tender but not completely falling apart.
Uncover and cook for another 2-3 minutes if a lot of juice has come out of the apples. Discard the thyme sprigs and gently crush half the apples against the side of the pot, leaving some pieces whole. Season and serve warm or at room temperature. Makes about 2 cups
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.