麻豆约拍

Apple and Butternut Squash Soup with Crispy Peel Croutons
Serves 4
Ingredients
2 apples
1 red onion
2 small or 1 large butternut squash
1 tbsp olive oil
2 tsp dried sage
2 tsp nutmeg
1 vegetable stock
1 tbsp apple cider vinegar
100g cream cheese

Method
1. Oven on to 200C fan. Peel, core and chop the apples (save the peel for later!). Cut the onion into wedges. Peel, scoop out and chop the butternut squash. In a large baking tray, place the chopped veg and apple with the olive oil, salt, pepper and dried sage and nutmeg. Give everything a good mix up. Bake for 25-30 minutes.
2. Mix the vegetable stock with 400ml boiling water and the apple cider vinegar. Pour the stock into the baking tray then add the cream cheese. Use a stick blender to blitz until smooth.
3. To make the crispy peel, heat up a drizzle of olive oil in a frying pan and add the peel. Cook for 5 minutes until browning and crispy.
4. When you are ready to serve, warm the soup through and top with the crispy peel.

Apple, Pork and Beetroot Savoury Crumble
Serves 4
Ingredients
1 red onion
500g diced pork
2 apples (I used Pink Lady)
1 tbsp plain flour
2 sprigs fresh thyme
2 cooked beetroot
1 vegetable stock
2 tbsp apple cider vinegar
125g plain flour
80g salted butter, chilled and cubed
50g rolled oats
75g grated cheddar

Method
1. Dice the red onion. Heat a drizzle of olive oil in a large pan. Add the onion and cook for 5 minutes until softening. Add the diced pork and cook for a further 8-10 minutes until the pork is mostly white. Core and chop the apple (no need to peel) and add to the pan. Chop the thyme finely and add to the mixture along with a generous pinch of salt and pepper. Sprinkle over a tablespoon of plain flour and give everything a good mix up. Add the vegetable stock to 300ml of boiling water and the apple cider vinegar. Pour the stock over the pork mixture and leave to simmer for 10 minutes. Chop the beetroot and stir through the pan.
2. Preheat the oven to 180C fan. In a bowl, add the flour and the butter then rub together until you have a breadcrumb texture. Stir through the oats and grated cheese.
3. Place the filling into an ovenproof dish and cover with the crumble topping. Bake for 25-30 minutes until browning. You can also air-fry it for 15 mins at 200C

Spiced Apple Fritters
Makes 12-14
Ingredients
250g self raising flour
200g golden caster sugar
1 tsp ground cinnamon
1 tsp mixed spice
200ml milk
2 eggs
2 apples

For the cinnamon sugar
100g golden caster sugar
1 tsp ground cinnamon

Method
1. In a bowl, mix the flour, sugar, cinnamon and mixed spice. In a jug, beat the eggs with the milk then stir in with the flour mixture. Core and grate the apples (no need to peel) then add to the batter and mix to combine.
2. On a plate, mix together the sugar and cinnamon to make the cinnamon sugar.
3. Either heat in a non-stick pan - add a tablespoon of batter. Cook for 2 minutes on one side then flip and cook for a further 2 minutes on a medium heat. Or in an air fryer, you can place a tablespoon of batter onto some baking paper and place in the air fryer for 5 min at 180C - remembering to flip half way! Once cooked, place in the cinnamon sugar to coat each side. Repeat with the remaining batter.
4. Serve warm with vanilla ice cream or custard.