The beloved British apple comes into its own in September and October, with different varieties becoming available in-store each week. Try them sliced wafer-thin in slaws and salads, with crisp bedfellows such as fennel, cabbage and beetroot. Or roast apple wedges until soft, then whizz into
a rich, salted caramel for the most addictive ice-cream or pancake sauce imaginable. The simplest preparation of all is when an apple is carefully cored and sliced, perhaps even peeled, and served
on a plate as a snack... somehow, those slices just taste better.

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