Autumn recipe: Apple Ginger

This is based on an old West Country recipe and is a good way of using up the windfalls! It makes a good base for an Apple Crumble, or is delicious eaten cold with cream or yogurt.

Stew peeled and cored cooking apples until soft, add sugar to taste. Continue cooking for 5 minutes then add the zest and juice of 1 lemon, and a teaspoonful of ground ginger to each 1 lb (500g) of apple pulp. If serving cold, try adding some chopped stem ginger.