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Apple recipes

Spinach risotto

Apple recipes

Spinach risotto

30 minutes

All-in-one pistachio cake topped with sliced apple

Apple recipes

All-in-one pistachio cake topped with sliced apple

40 minutes

Apple-and-beetroot raita

Apple recipes

Apple-and-beetroot raita

Baked caramelised apples and custard

Apple recipes

Baked caramelised apples and custard

20 minutes

Pickled fish rotis with apple and beetroot raitas

Apple recipes

Pickled fish rotis with apple and beetroot raitas

10 minutes

Light apple tart

Apple recipes

Light apple tart

30 minutes

Coconut French toast with apple yoghurt

Apple recipes

Coconut French toast with apple yoghurt

20 minutes

Spiced apple slices with almonds and stuffed dates

Apple recipes

Spiced apple slices with almonds and stuffed dates

10 minutes

Crunchy apple-and-celery salad with blue cheese, candied walnuts and biltong dust

Apple recipes

Crunchy apple-and-celery salad with blue cheese, candied walnuts and biltong dust

5 minutes

Gammon with chipolatas, salted toffee apples and pork crackling

Apple recipes

Gammon with chipolatas, salted toffee apples and pork crackling

30 minutes

Ostrich carpaccio with fresh apple, candy-striped beetroot and kohlrabi salad

Apple recipes

Ostrich carpaccio with fresh apple, candy-striped beetroot and kohlrabi salad

1 minute

Apple slices set in vanilla panna cotta

Apple recipes

Apple slices set in vanilla panna cotta

20 minutes

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Apple slices set in vanilla panna cotta

Serves 4 to 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

9 gelatine leaves
375 ml plain yoghurt
375 ml milk
1 pod vanilla
115 g caster sugar
1 ripe Pink Lady apple

Method

1 Soften 9 gelatine leaves in water, then squeeze out any excess liquid.

2 Heat 375ml thick plain yoghurt, 375ml milk and the seeds of 1 vanilla pod in a saucepan. When the mixture begins to simmer, remove from the heat.

3 Stir in 115 g caster sugar until it dissolves, then whisk in the gelatine.

4 Slice 1 ripe Pink Lady apple and place in the bottom of 4–6 lightly oiled moulds. Pour in the yoghurt mixture, then chill for 6 hours.

5 To unmould, briefly dip the bases of the moulds into hot water and run a blunt knife around the edges.

6 Carefully unmould onto plates and serve with extra sliced Pink Lady apples and crushed pistachios.