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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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.