It’s been a very productive summer in our orchard hives, which means the jars of Low Sizergh honey in the farm shop are regularly replenished. This recipe uses two generous spoonfuls to bring a local taste twist to a traditional Scottish dish.
- 2 Bramley apples (or any juicy, acidic variety)
- 100g rolled oats
- 2 tbsp light brown sugar
- A pinch of cinnamon
- 2 tbsp Low Sizergh honey, plus extra for drizzling
- 250ml double cream
- 2-3 tsp whisky (optional – replace with vanilla extract for a non-alcoholic version)
1. Put a Kilner or largeish jar in the freezer before prepping the other ingredients.
2. Peel, core and finely dice the apples. Put the apples and 4 tablespoons of water in a saucepan over a medium heat. Cover and cook for 15-20 minutes or until the apples are soft enough to be mashed with a fork. Check regularly and add a further tablespoon of water if the mixture looks dry.
3. While your apples are cooking, warm a frying pan over medium heat. Add the oats, sugar and cinnamon and cook for a 4-5 minutes, stirring frequently, until the oats are nicely toasted. Leave to cool.
4. Roughly mash the cooked apples together with the honey.
5. Remove the jar from the freezer, pour in the cream, vanilla extract (or whisky), and a teaspoon of light brown sugar. Seal and shake for about 3-5 minutes – as if by magic you have got thick whipped cream.
6. Take four glass jars or large tumblers, and add to each jar the toasted oats, followed by the apple puree and then the whipped cream. You can drizzle over more honey and top with some granola if you wish.
The recipe is from the National Trust’s The Calm Kitchen, which is available for purchase upstairs in the farm shop.