Last of the stored apples in March’s kitchen

It’s great to be on the road again with the Potting Shed stage and our first trip out was to the fabulous gardens at RHS Harlow Carr for their Spring Gardening Weekend.

Martin and I had great fun with our talk about growing your own fruit and veg and cooked up a couple of dishes with the last of the leeks out of the veg plot and the last few stored apples.

Here’s the apple dish if you fancy having a go!

Cinnamon apple tacos

Makes 10 small tacos

Takes about 20 minutes

2 large flour tortillas

1 cup of oil (vegetable or sunflower)

70g granulated sugar

1tspn cinnamon

2 medium desert apples

Squeeze lemon

10g butter

1½ tbspn brown sugar

½ tspn cinnamon

½ tspn cornflour

¼ cup water

For the tacos:

Use a 9cm (3 ½ inch) cutter to make circles from the tortilla. You should get 5 from one tortilla
Mix the granulated sugar with the teaspoon of cinnamon in a flat dish
Heat the oil in a deep sided frying pan until a scrap of tortilla sizzles when you drop it in
Use some tongs place one circle into the hot oil for about 8 seconds. Turn it over and use the tongs and a heatproof spatula to fold it in half. Hold it in half and fry each side for about 8 seconds until just browning.
Remove, give it a little shake then place into the cinnamon sugar and cover every side. Use the underside of a deep muffin tin to rest the tacos in until cold
For the apples:
Peel, core and dice the apples then toss in a little lemon juice
Melt the butter, sugar and cinnamon in a small frying pan and add the apples and half of the water
Cook on a medium heat for about 5 minutes
Mix the cornflour with the remaining water then add into the pan, stirring constantly
Simmer for another 3-5 minutes until the sauce has thickened and reduced down

Fill each taco shell with a good spoonful of apples and top with ice cream, cream or crème fraiche

The tacos will keep for a few days in an airtight container and the apples can be made ahead then simply reheated when ready to serve.