Tom’s Feast chefs Marente van der Valk and Sebastien Lauret both have a great appreciation for natural, seasonal ingredients and a knack for making magic out of whatever is at hand.
Here they share one of favourite simple apple recipes using windfall apples that would have gone to waste, and black pudding from our featured farmer Donna Lucking at Ellises Farm.
BAKED APPLES & BLACK PUDDING
Apples are delicious baked in a hot oven and make a wonderful light lunch or a great addition to a shoulder of pork. Use a cox or braeburn, something not too big so that you can serve an apple per person.
90g black pudding
30g rapadura sugar
cinnamon – to taste
five spice – to taste
salt and pepper – to taste
Mix all the ingredients, apart from the apples, in a bowl.
Core the apples, and fill them with them with a little bit extra on the top.
Pop them in the oven for about 30 min on about 160 degrees until they are nice and soft (keep an eye on them though, they’ve got a tendency to burst!).