The orchard here at Botelet is teeming with apples - somewhat earlier than normal this year after the unseasonably hot spring - and I’ve been loving playing around with recipes with the kids. So far we’ve made a few variations of apple cakes and muffins, and I’ve been trying to coax them towards the windfalls first and foremost (especially for cooking with) to leave those that are still growing for harvest in the coming weeks .. with mixed success!
We’re slightly apple-caked-out at the moment so this recipe has been a great savoury addition to the lunch table, also using up some seasonal offerings from this week’s Real Food Garden veg box. I’ve been using it as a side dish, and heaped on toast as a fresh, tangy topping.
Enjoy - and I’d love to know your favourite windfall recipes!
Recipe: Windfall Slaw
Makes approx six servings
Ingredients:
3 good-sized apples peeled, cored and grated (I used windfalls)
2 carrots, grated - and finely chop some of the leaves, if you have them
1 stalk celery, finely chopped, including leaves - reserving some leaves for garnish
50ml oil, I used olive oil
100ml vinegar, I used cider vinegar
1 desert spoon honey - I used local runny honey, for a vegan version you could use maple or agave syrup
1 tsp wholegrain mustard
1 desert spoon tahini
Few shavings of grated ginger
Sea salt & pepper
Method:
Grate the apples and carrots, finely chop the celery and a small handful carrot leaves and place all in a mixing bowl.
Measure the oil and vinegar into a jug, add in the mustard, tahini, grated ginger and salt and pepper, mix well.
Pour liquids over vegetables and mix well.
Optional - garnish with celery leaves
