Hope of the new season comes in simple things, ring-fencing Quiet Time to cook a delicious seasonal wonder dish, make homemade cider, or looking after yourself with an apple a day, or an apple cider vinegar drink in warm water in the morning for loads of health benefits.
For Autumn inspiration Lochnaw castle on the West Coast of Scotland gives us a glimpse of their incredible heritage orchard including 1000 apple trees from the national fruit collection, the second largest to HRH King Charles's collection in the U.K.partnering with nearby Glenapp Castle Hotel’s top chef to create a comforting all-time fave apple tart.
Resident Executive Chef Peter Howath at the five star hotel, shares from its penthouse apartment kitchen an easy, mouth watering recipe, awarded this month a Michelin key, frequented by discerning travellers from all over the world.
Glenapp Castle Tarte Tartin
6 Braeburn apples
2 star anise
1 cinnamon stick
1 Vanilla pod
500g Caster Sugar
250g Butter
Puff pastry
150ml Double cream
1. Peel, Half and decore apples.
2. Cook the sugar and butter until a rich golden brown caramel add the vanilla seeds and stir
through.
3. Pour half of the caramel into the pan you’ll cook the tatin in, put the vanilla pod minus the
seeds, star anise and cinnamon stick onto the caramel.
4. Put the apples into the remaining caramel, outside down first, keep on a medium heat until
the apple takes a light brown on the flesh, flip over and do the same with the centres.
5. Remove from the caramel, let cool slightly, then put outside down onto the caramel you
reserved earlier.
6. Put the rolled out puff pastry on top and tock the edges so it touches the
caramel completely encasing the apples
7. Add the cream to the caramel you cooked the apples in, stir until emulsified, this is your
caramel sauce
