1、Apple & pear fritters

Whisked egg whites in the batter give a light, golden coating to the fruit - delicious with vanilla ice cream

Apple & pear fritters recipe

Ingredients

Method

When the batter is mixed, whisk the egg whites in a clean bowl until they just start to hold their shape, then fold into the batter. Peel, core and cut the pears into wedges. Peel, core and cut the apple into rings and toss both in a little lemon juice to stop them going brown. Mix the cinnamon and sugar and set aside.
  • Heat the oil in a deep fryer to 180C or in a wok until a drop of batter sizzles and turns golden within 20 secs. In batches, dip the fruit in the batter, then carefully fry in the oil until golden and crisp. Use a slotted spoon to drain onto kitchen paper, then toss in the sugar. Serve with vanilla ice cream.

  • https://www.truecookbook.com/recipe/apple-pear-fritters-6785/

    2、Asparagus & courgette fritters with fresh tomato & ginger chutney

    Try your hand at this version of vegetable tempura- sparkling water makes the batter super light and crisp. Serve with homemade dip
    Asparagus & courgette fritters with fresh tomato & ginger chutney recipe

    Ingredients

    • vegetable oil, for frying
    • 250g fine asparagus, cut into 3cm pieces
    • 2 large courgettes, cut into matchsticks
    • 140g plain flour
    • 1 tsp baking powder
    • 1 tsp paprika
    • 1 tsp chilli flakes
    • 1 large egg
    • 100ml sparkling water
    • 50ml white wine vinegar
    • 2 tbsp golden caster sugar
    • thumb-sized piece ginger, finely chopped
    • 4 large ripe tomatoes, finely chopped

    Method

    1. Heat enough oil to come 2.5cm up the side of a large, deep frying pan. Put the asparagus and courgettes in a large bowl. Whisk the remaining ingredients together to make a batter. Pour it over the vegetables with some seasoning, then mix.
    2. Use a large spoon to drop bhaji-sized spoonfuls of the mixture into the hot oil – you’ll have to do this in batches. Cook for 3 mins, until golden brown, then flip over and cook for another 2 mins. Drain on kitchen paper. Leave to cool before packing into containers.
    3. To make the chutney, pour the vinegar and sugar into a saucepan and put over a medium heat to dissolve the sugar. Add the ginger and tomatoes, then turn up the heat and boil for 10 mins until thickened. Cool completely before storing in a tub.

    3、Sausage, apple & leek pie

    Quicker to make than a traditional pie, and easy on the purse too
    Sausage, apple & leek pie recipe

    Ingredients

    Method

    1. Heat oven to 200C/180C fan/gas 6. Fry the sausages in a large frying pan until browned all over, remove and set aside. Remove most of the fat left in the pan, then add leeks and soften for 8-10 mins. Add the peeled apple slices and cook for 1 min more. Stir in the flour, followed by the mustard. Pour over the stock and bubble for 2 mins to make a sauce.
    2. Chop the sausages into chunks and stir into the pan. Then, tip everything into a large ovenproof dish. Top with the pastry, trimming off any excess and glaze with the egg. Bake for 25 mins until golden.

    4、Apple & spice tealoaf

    Perfect with a fresh pot of tea, this looks and tastes just as good as a farmers' market buy
    Apple & spice tealoaf recipe

    Ingredients

    Method

    1. Heat oven to 180C/fan 160C/gas 4. Butter a 900g/2lb loaf tin and line with a strip of baking paper, or use a loaf tin liner (see tip, below). Beat together the butter and sugar until pale and creamy, then beat in the eggs one by one. Grate half the apple and mix it into the batter with the vanilla, dried fruit and ground almonds. Mix the baking powder, flour and spices together with a pinch of salt, then fold into the mix until even. Spoon into the tin and level the top.
    2. Thinly slice the remaining apple half, toss with the lemon or orange juice, poke the slices a little way into the batter, then sprinkle with 1 tsp more sugar. Bake for 45 mins, then turn the oven down to 140C/fan 120C/gas 1. Cover the cake with foil, then bake for another 45 mins until a skewer inserted into the middle comes out clean. Cool in the tin.
    3. To finish the cake, melt the marmalade or jam in a small pan, sieve to remove any lumps, then brush it over the cake to glaze the top. Serve cut into thick slices, and spread with a little butter, if you like. Will freeze for up to 1 month.

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