Apples nearly always feature in the Dirty Dozen, and although this is a US survey, there is plenty of research demonstrating that European apples, or in fact many of the apples imported into Europe from further afield have plenty of pesticide residues on them.
Apples are one of the most sprayed fresh products you can buy. A recent survey in the Netherlands found chemicals in every single sample they tested and had a cocktail of residues.
It was eco-chef @cheftomhunt first recipe of the day and we were hankering over these delicious apple charlottes by the time they were ready. Moreish is an understatement! It’s the start of the Irish apple season and all these ingredients are in our shop including our very own farm honey.
Kenneth
Makes 4 · First published in Tom Hunt’s Guardian column, Waste Not
When you have a glut of apples, bar molds, no matter what condition they are in – bruised, shrivelled or just floury – these mini apple and chocolate charlottes will make the most of them and stale bread. Transforming what might otherwise be wasted into a real treat.
They are simple to make and keep well in the fridge for days. Perfect warmed through for breakfast, served with yoghurt. I love the way the chocolate soaks up into the bread and becomes a little caramelised and crunchy.
Ingredients
• 3 apples, core removed (about 400g prepared weight)
• 100g dark brown unrefined sugar (we used our farm honey instead)
• 30g chocolate, broken into pieces
• 30g butter (the method uses 50g — see note)
• 4 thin slices of stale bread
• Crème fraîche or yoghurt to serve
Method
1. Preheat the oven to 200C FAN.
2. Place three roughly diced apples (skin on) in a small saucepan with 50g of dark brown sugar and a tablespoon of water on a medium heat with a lid on top, and cook for five minutes. Remove the lid and cook until the apples are soft, allowing excess water to evaporate. Allow to cool and mix with 30g of dark chocolate pieces.
3. Mix 50g butter with 50g dark brown sugar. Spread onto three thin slices of brown or white bread. Cut the bread to line the walls of four muffin moulds sticking the bread to the sides and bottom with the butter. Overlap the bread slightly and press together to form a seal. Cut tops with the leftover bread.
4. Fill each bread mould tightly with the apple and chocolate mixture, leaving space to finish with a bread top firmly pressed on top.
5. Bake in a hot oven at 200C (fan) for about 20 minutes until they bubble and become a bit crispy on top. Allow to cool or serve warm with crème fraîche or yoghurt.
Also works with brown bananas, chopped pineapple and berries.