Crushed Apple and Ginger Sauce
Photography Manja Wachsmuth.
Pair this crushed apple and ginger sauce perfectly with any meat of your choice.
INGREDIENTS
4 large Braeburn apples
2 tablespoons well flavoured honey
1 teaspoon grated fresh ginger
2 sprigs thyme
sea salt and freshly ground pepper
METHOD
Peel, core and roughly chop the apples. Place in a medium saucepan with the remaining ingredients and bring to the boil.
Reduce the heat to low, cover and cook for 20 minutes, stirring occasionally, until the apples are tender but not completely falling apart.
Uncover and cook for another 2-3 minutes if a lot of juice has come out of the apples. Discard the thyme sprigs and gently crush half the apples against the side of the pot, leaving some pieces whole. Season and serve warm or at room temperature. Makes about 2 cups
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.