If you have a glut of apples and are tired of sweet dishes, there are plenty of savoury options. Chef Merlin Labron-Johnson of Osip and The Old Pharmacy in Somerset recommends making apple ketchup. Simply bake whole apples (no need to peel or core) until soft, blend, sieve, then add sugar and vinegar. This condiment pairs well with sausages and can be frozen.
Mark Diacono, author of Abundance, suggests using apples as a mild spice. For example, adding apple to celeriac soup softens the celeriac's bitterness and improves texture, creating a subtle but noticeable difference. Alternatively, use apples for contrast in a tumble salad with bitter leaves, roasted beetroot, root vegetables, nuts, and soft cheese. Apples can be raw or lightly fried in bacon fat.
When choosing apple varieties, Diacono advises building the dish around the apple. Sharp apples work with salty cheese and bitter leaves, while aromatic varieties like Braeburn or russet pair well with burrata or mozzarella.
For leftover peels and cores, Labron-Johnson suggests making vinegar. Steep scraps in white wine or cider vinegar, or in water with sugar and leave to oxidise. This vinegar can be used in sauces or reduced with honey to make a syrup for glazing meat or onions.
