Chicken with Chestnuts and Mushrooms

You can almost smell the autumn bonfires in this quick-to-cook casserole. Try it with buttery mashed potato or spoon it over a pillowy mound of soft polenta.

Some wild mushrooms are lovely in this dish if you can get them. I used a mixture of portobello, chestnut and oyster mushrooms, with a dry Marsala in the sauce. That’s still quite sweet: if you’d like a touch more acidity use dry white wine or cider.

On the side, we had runner beans from the garden because, like courgettes, the dratted things just don’t know when they’ve outstayed their welcome. Otherwise, some wilted kale or other fresh greens would be good.

Chicken with Chestnuts and Mushrooms

Image of chicken with chestnuts and mushrooms


Image of ingredients

Oops, forgot the chestnuts …

4 chicken thighs, bone-in, skinned

2 tbsp olive or rapeseed oil

2 onions, peeled and chopped

2 sticks of celery, chopped

2 fat cloves of garlic, peeled and finely chopped

200g mushrooms, quartered if large

1 tbsp butter

180g  vac-packed cooked chestnuts, halved

Sprig of thyme, leaves picked from stem

Image of chestnuts

… here they are

Bay leaf

Heaped tbsp plain flour

Large glass of dry Marsala or Madeira (or white wine)

250ml chicken stock

Salt and freshly ground black pepper

Chopped fresh parsley, to garnish.


Heat the oil in a deep pan or casserole and fry the chicken on a high heat until golden all over. Remove and set aside.

Lower the heat to medium and in the same pan, cook the onions and celery until soft and golden, adding the garlic for the last few minutes. In another pan, melt the butter and quickly fry the mushrooms until any water they release has evaporated. Add half to the onions and celery and set the rest aside.

Image of vegetables cooking

Sprinkle the flour over the onion mixture, stir it in and cook it off for a couple of minutes. Pour in the Marsala or Madeira and stir until the mixture thickens. Add the stock, chestnuts and herbs and season with salt and pepper to taste.

Bring to a boil, stirring, then put the chicken back in the pan and cook at a low simmer, covered, for about 20 minutes or until cooked through. Halfway through, add the remaining mushrooms. At the end of the cooking time, check the seasoning and serve, sprinkled with a little chopped parsley.

Image of chicken with chestnuts and mushrooms, served

Pear Galettes

Image of pear treeIt’s Murphy’s Law but the gnarled old pear tree on the corner of the house, with its scabby leaves, generally produces better fruit than the ones we planted in the orchard.

We were told it was a hard cooking variety but picked and left in a basket, the pears ripen into honeyed perfection, ideal for this recipe.

These individual tarts are a nifty make-ahead dessert. Prepare the topping, bake the pastry and assemble at the last minute for a classy-looking pud.

Cooking the pastry between two baking sheets keeps it flat and crisp, almost biscuity. I was cooking for four but one sheet of ready-rolled puff pastry should give you six 12cm diameter discs. You could cut smaller circles and use them as a canape base, perhaps topped with pesto and sliced tomatoes.

Pear Galettes

Image of pear galette


2 small ripe pears per person

Juice of 1/2-1 lemon, to taste

1 tbsp butter

2-3 tbsp honey, to taste

1 sheet ready-rolled puff pastry, preferably all-butter


Pre-heat the oven to 200C/400F/Gas Mark 6.

Cut 4-6 discs (or whatever shape you like) from the pastry: I used a 12cm diameter bowl as a guide. Transfer to a baking sheet lined with parchment.

Image of pastry discs

Top with another piece of parchment and place a second baking sheet on top. Cook for 18-25 minutes (check as your oven will be different to mine) until cooked and golden, then set aside to cool. If you’re making this more than an hour or two in advance, store in an air-tight tin layered with baking parchment.

Squeeze the lemon juice into a bowl. Peel, core and slice the pears and drop them into the lemon juice, tossing gently to coat.

Melt the butter and honey together in a pan. Add the pears and lemon juice and cook briefly over a high heat, stirring gently, until the syrup has reduced and thickened. Pour onto a plate, spread out to cool, and cover and refrigerate once cold.

To assemble, put a sheet of pastry onto each plate, arrange the pears neatly on top, and serve with quennelles (if you’re feeling fancy) or dollops (if you’re not) of ice cream or crème fraîche.

Honey and Hazelnut Cake

Image of gifts from JoeRecipes, ‘Pam The Jam’ Corbyn once said to me on Twitter, are for sharing. So are ingredients. I recently sent a pot of Norfolk saffron to an American Facebook friend (yes, I fritter away far too much time on social media) and he responded with typical generosity.

Joe Pettit and his husband Andrew Fink run Clean Bite Catering in Washington state, producing local and seasonal food for clients around Seattle and South Sound, so they know their onions. And hazelnuts and honey.

Joe sent me a bag of raw Oregon hazelnuts, which he says are a scarce, seasonal treat and a jar of unfiltered Pacific Northwest wildflower honey. He also sent some organic flaked coconut, but that’s another story. Thank you, Joe, and thanks also to Jo Browse, the mutual friend who lugged all this bounty back to the UK for me.

The hazelnuts and honey are both delicious and I wanted to do them justice. I hope this recipe qualifies. Light, nutty (obviously) and not too sweet, it’s good served with vanilla ice cream or, drizzled perhaps with a little extra honey, with crème fraîche.

If you don’t have a pal like Joe and you want to save time you could buy pre-ground hazelnuts but I’d recommend starting with whole roasted nuts for a better flavour.

Image of roasted, skinned hazelnuts

Pre-heat the oven to 180C/350F/Gas Mark 4, line a tin with baking paper and roast for 10-15 minutes, giving them a shake every five minutes. They should smell fragrantly nutty but be careful they don’t burn.

If they’re unskinned, wrap at this point in a clean tea towel and leave for 10 minutes, then rub them together inside the cloth to remove the skins. Set aside a dozen for the garnish. Whizz the rest in a food processor until finely ground, stopping before they get oily.

The cake can be made in advance. The candied hazelnuts should be made only a few hours before you want to serve and eaten the same day. Keep them at room temperature, uncovered.

Honey and Hazelnut Cake

  • Servings: makes one 23cm cake
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Image of cake, sliced


100g self raising flour

125g ground roasted hazelnuts

4 eggs

225 g butter

225g runny honey

1 level tspn baking powder

Pinch of salt

For the candied hazelnuts:

12 skinned, roasted hazelnuts

200g caster sugar

60ml water

Plus icing sugar for dusting


Heat the oven to 180C/350F/Gas Mark 4. Grease a 23cm/9″ cake tin and line the base with baking parchment, greasing that too.

Put the sieved flour, ground nuts, baking powder and salt in a bowl and stir to mix.

In a saucepan, melt the butter with the honey on a low heat. Pour into a large bowl and allow to cool, then beat in the eggs one at a time.

Add the dry mix and beat with a wooden spoon until you have a smooth batter. Pour into the cake tin and bake in the middle of the oven for 40-45 minutes or until a toothpick inserted into the centre comes out clean. Cool in the tin for five minutes then remove to a wire rack to cool completely.

To make the candied nuts, impale each nut on a wooden skewer: go in from the side rather than through the seam, otherwise they’ll fall in half. Set aside. Put a heavy wooden board on the edge of a work surface and line the floor underneath with newspaper.

Put the sugar and water in a pan on a medium heat and stir until the sugar has dissolved and the syrup is clear. Stop stirring at this point or you’ll end up with rocks of sugar instead of liquid caramel. Bring to a boil and continue to bubble, swirling the pan occasionally, until it is golden in colour. Remove from the heat and allow to cool for 8-10 minutes to thicken.

Image of dipped hazelnuts

Holding the pan over the newspaper, dip each hazelnut in the toffee and wedge the skewer under the wooden board, allowing the caramel to drip to a point over the paper and setting them well apart. If you don’t get a long drip, allow the toffee to cool and thicken further. If it starts to harden in the pan, put it back on the stove.

Once the dipped nuts have hardened, snip off the points at about 10-15 cm (4-6″) with a pair of scissors. Dust the cake with icing sugar, gently pull the nuts off the skewers and arrange them in the centre of the cake. Eat as soon as possible.

NB: you can pour any remaining caramel onto baking parchment and allow it to cool, then break it up and eat as toffee candy.

Image of honey and hazelnut cake with candied hazelelnuts

Glazed Gammon Steaks

I read somewhere recently that the phrase “a quick supper” was a cliché. What? Why? Surely it’s a descriptor. Most of us eat supper or dinner or tea, call it what you will. And there are times in a busy working week when we want to produce something tasty in a short amount of time.

So cliché or not, this is a quick supper dish. Quick to prepare, quick to cook and I can tell you we ate it pdq. We had it with sweetcorn and an apple coleslaw. They didn’t take long either. *blows loud raspberry*

Glazed Gammon Steaks

Image of glazed gammon steaks

A quick picture


2 gammon steaks

3 level tspn Dijon mustard

1 tbsp runny honey

Juice of 1/2 lemon

Good grind of black pepper


Put the final four ingredients into a small pan, whisk together, then cook on a medium heat for 4-5 mins until the glaze is somewhat reduced. Remove from the stove and cool for 10 minutes to thicken.

Heat the grill to high. Line the grill pan with foil to save on washing up time. Snip the gammon round the edges to stop it curling up while cooking.

Put the steaks on the grill rack and brush the glaze liberally over their top sides. Cook for 4-6 minutes, depending on thickness, then turn them over, glaze the other side and grill for a further 4-6 minutes. Job done. How quick was that?  


Palestine On A Plate

Image of book coverDiana Henry, putting this cookery book in her Autumn 2016 Top 15, described Joudi Kalla as a ‘new voice’. This is indeed Joudi’s first book, although fans of her late-lamented London restaurant, Baity Kitchen, will be familiar with her food and are probably still crying quietly into their falafel following its closure.

Joudie trained at Leith’s and in her 16 years as a chef has worked at such restaurants as Pengelley’s, Daphne’s and Papillon. She now runs her own private catering company.

Image of Joudie Kalla

Copyright Justin De Souza

Though born in Syria and brought up in London from the age of four, her heritage is Palestinian to the core. The lavishly illustrated Palestine On A Plate, published by Jacqui Small, is a love letter to the ancestral home she has so far not been allowed to visit (because of the difficulties of accessing Palestine via Israel) and to the mother and grandmothers whose recipes feature here.

Middle Eastern food has been centre stage on the culinary scene for some years, thanks in large part to Yotam Ottolenghi and Sami Tamimi, but this book is about Palestinian home cooking.

Some of the recipes are uniquely Palestinian, others are influenced by different Middle Eastern cuisines. I chose to make mashbous (Joudie’s Auntie Noha’s recipe), a spiced chicken rice which originates in the Gulf but has been adopted by Palestinian cooks. It is flavoured with dried limes, which look deeply unprepossessing but impart the most wonderful flavour to the dish. You can buy them in Middle Eastern food stores and online.

I have now cooked this twice and it is delicious. The kitchen was full of fabulous smells and my guests were sniffing the air with hungry expectation as they came in.

My only caveat, with all due respect to Joudie’s much greater knowledge, is that I felt two tablespoons of salt (not a misprint, I checked) was too much. I’m not a member of the salt police, far from it, but I only used two teaspoons second time around. In other changes to the original recipe below, I poured off half the fat after cooking the chicken, pre-soaked the rice for half an hour, covered it while cooking and rested it for 10 minutes afterwards.

I also cooked Joudie’s Kufta Bil Tahineh (minced lamb kufta with tangy tahini sauce), a simple but unusual and really tasty dish, and her pitta bread. Conversely, this doesn’t contain salt and I felt it could do with some. I haven’t yet had time to try the vegetarian, fish and dessert recipes (the honey dumplings look amazing) but I’ll certainly return to this book. For the record, I paid full retail price for it, but use this recipe with permission.


Image of mashbous, served


150 ml sunflower oil

1 whole chicken, cut into 6-8 pieces, skin on

2 onions, chopped

2 tbsp sea salt

2 tomatoes, chopped

2 tbsp tomato purée

1 whole head of garlic, cloves crushed

5 loomi (dried limes), pierced

1 thumb-sized piece of fresh ginger, peeled and chopped

5 cardamom pods

1 cinnamon stick

1 tspn ground cumin

1 tspn ground coriander

1 tspn ground cinnamon

1 tspn ground ginger

1 tspn ground black pepper

700 ml water

350-400g basmati rice

A large bunch of fresh coriander, leaves roughly chopped

A large bunch of fresh flat-leaf parsley, leaves roughly chopped

50g toasted pine nuts, to garnish

Image of ingredients with book


Heat the oil in a saucepan over a high heat. Add the chicken, skin side down, and cook until browned. Use a slotted spoon to remove the chicken pieces and set them aside.

Add the onions to the hot pan and sauté for 5 minutes until softened. Add all the remaining ingredients, except the water, rice and herbs, and stir to release all the flavours. Cook, stirring, for about 5 minutes.

Return the chicken to the pan, cover with the water and leave to cook for about 20-30 minutes.

Once the chicken is cooked through, use a slotted spoon to remove it from the pan and set aside, keeping it warm.

Add the rice to the pan – scoop out some stock if it looks like you have too much in the pan; you will need enough to cover the rice by just a knuckle’s depth. Add the chopped coriander and parsley and stir through. Set over a medium-low heat and cook for about 20 minutes.

When the rice is ready the liquid should have evaporated and been soaked up by the rice. Tip the rice onto a serving platter, top with the chicken and the toasted pine nuts and serve immediately.

Image of Mashbous, served

Pear Chutney

Image of a basket of pearsA well-made mango chutney is a thing of beauty. It must have chunks of mango to qualify and not be a sickly orange slurry (I could rant on about this for ages). It’s easy enough to make your own, but mangoes are expensive, unless you are lucky enough to stumble across a corner shop selling boxes of them dirt cheap. This never happens to me.

What we do have, though, are large numbers of pears. Why not, said my husband, make a pear version of mango chutney? Though the flavours are very different, they do share a similar texture and juiciness when cooked.

I didn’t want to make a classic English pear and ginger chutney, but instead, something spicier we could eat with a curry. This is what we came up with. I think it’s a winner.

Pear Chutney

  • Servings: makes approx 1.5 litres
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Image of jars of pear chutney


About 2.7 kilos of ripe but firm pears

700g light brown soft sugar

Zest and juice of one lemon, juice of a second

1 tspn cumin seeds

2 tspn coriander seeds

1 tspn chilli powder

12 green cardamom pods

1 tspn ground ginger

1 tspn ground cloves

1 tspn ground turmeric

3 tspn nigella (black onion) seeds

120g fresh root ginger

5 fat cloves of garlic, peeled

2 tspn sea salt

2 medium onions, peeled and finely chopped

800 ml cider vinegar

Optional but recommended: 1-2 red chillies, thinly sliced


Fill a large bowl with cold water and add the juice of 1 lemon. Peel, quarter and core the pears, then cut them in half again lengthways so you have long slim slices. Drop them into the bowl of acidulated water as you go, so they don’t turn brown.

Drain the pears and return them to the empty bowl with the sugar and the zest and juice of the second lemon. Mix well, cover with cling film and leave for 6-8 hours or overnight for the juices to run.

Image of pears in their syrup

Crack the cardamom pods and extract the seeds. Place them in a small frying pan with the coriander seeds and cumin seeds and toast gently for a few minutes, stirring, until you can smell the waft of spices. Be careful not to burn them.

Pour them into a mortar with the ground ginger, ground cloves, turmeric and chilli powder. Grind until they are powdered. Peel the fresh ginger – the least wasteful way is to scrape it with a teaspoon – and grate finely. Crush the peeled garlic with the salt until it forms a paste.

Put the pears and their syrup into a large preserving pan and add the chopped onions, ground spices, the ginger and garlic and the whole nigella seeds. Pour in the vinegar, give it a stir and bring to a strong simmer.

Image of mixture ready to cook

Continue to simmer for about an hour and a half or until the pears are translucent and the mixture is thick enough that you get a furrow when you drag a wooden spoon along the bottom of the pan. Most of the liquid should have evaporated.

Image of pear chutney near completion

You’ll need to stir it often towards the end so it doesn’t stick and burn, but try not to break up the pears too much. If you want to crank up the heat a bit, add the fresh chillies 10 minutes before the end.

When it’s done, pour into warmed, sterilised jars and seal immediately with vinegar-proof plasticised lids. Store for at least two months before eating.

Basics: Rough Puff Pastry

Image of pie topped with rough puff pastryYou can buy very good pre-made all-butter puff pastry from the supermarket these days but when I was growing up that wasn’t an option and my mum would make this. It’s a quick flaky pastry, or rough puff, which is really very good.

The hands-on prep doesn’t take long at all, but you do need to be able to revisit the dough every half an hour for a couple of hours over the course of a morning or afternoon.

Try it as a pie topping, a pasty wrapper or as my mum did, for her home-made sausage rolls.

Basics: Rough Puff Pastry

  • Servings: makes about 400g
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Image of butter being grated into flour


225 g plain flour

Pinch of salt

175g butter, frozen

6-8 tbsp cold water

Squeeze of lemon juice


Sift the flour and salt into a mixing bowl. Grate the frozen butter into the flour, dipping it into the flour as you grate to keep the pieces separate. Then mix the two together with your fingertips but DON’T rub it in.

Image of pastry rolled to correct sizeAdd the water and lemon juice and mix to a soft dough with a table knife, keeping the bits of butter intact. Turn it onto a floured surface in one big lump but don’t knead it.

Roll it into a rectangle three times as long as it is wide. Don’t overwork it – it should look marbled with butter. Fold the bottom third into the centre then fold the top third down. Gently press the edges to seal and give the dough a half turn to bring the sealed ends to the top and bottom.

Repeat the rolling, folding and sealing and press your thumb into the pastry to make two marks to indicate how many times you’ve rolled and folded it. This is really helpful if you’re busy doing something else and you’ve lost track. Wrap in cling film and chill in the fridge for 30 minutes.

Image of pastry with thumb prints

Repeat the rolling, folding and sealing twice more to make a total of four times, making an extra thumb print and chilling each time.

It will keep in the fridge for two or three days or can be frozen for a month. When you’re ready to use it, bring it back up to room temperature and bake in an oven pre-heated to 220C/425F/Gas Mark 7 (unless otherwise indicated in your recipe).

Image of pie ready for the oven

Spiced Grape Jelly

Image of grapevine

Think of drinking wine under a vine-covered trellis and you’ll probably be transported back to the heady romance of a holiday in Greece or Italy. I don’t have so far to travel. I just go to Tufnell Park. There, in a north London garden, my in-laws have an old and magnificent vine which in late summer is garlanded with small, sweet black grapes.

It’s a variety called Brant and the people who originally planted it used to make wine. Mandy and I have in the past made vino cotto, a Sicilian grape reduction which is terrific with game or just spooned over ice cream.

Image of basket full of grapes

This year when Mandy gave me the usual laundry basket heaped with grapes I thought I’d try something else and the family vote went, in the end, to grape jelly. I made two versions, one plain, one spiced.

If you are lucky enough to have a grape vine (or your neighbour’s is tumbling enticingly and irresistibly over your fence) you might like to try this. If you’d prefer the plain version, follow the recipe but omit the second simmer with the spices. You will need to use sugar with added pectin for a good set.

Spiced Grape Jelly

  • Servings: dependent on quantity of grapes
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Image of a jar of spiced grape jelly


A quantity of grapes

A splash of water

Pectin sugar (see recipe)

Lemon juice (see recipe)

For the spice bag:

1 tspn allspice berries

1/2 cinnamon stick

6 whole cloves

A blade of mace


Wash the grapes, pick off any that are blemished and strip them from their stems. Place in a large preserving pan and add just enough water to stop them catching – a cupful should do as they’ll quickly release a lot of juice.

Heat the grapes until they bubble and burst, and simmer for 20 minutes, squashing them with a potato masher. Strain through a jelly bag, taking care not to squeeze it through, otherwise the juice will go cloudy. Leave overnight if possible to get the maximum amount.

Pour the liquid back into the cleaned pan and add the spices, tied in a piece of muslin. Bring to the boil and simmer for about 20 minutes or until it has reached your preferred level of spiciness. Discard the spice bag.

Measure the liquid and for every 500 ml, add 500g of pectin sugar and the juice of 1 lemon. Put everything back in the pan and boil rapidly until it reaches setting point, roughly 10-20 minutes. To test the set, put a spoonful of jelly on a cold plate and if, after a few minutes, it wrinkles when you push it with your finger, you’re there.

Skim off any scum, pour into hot sterilised jars and seal immediately. It’s hard to convey here the jelly’s amazingly deep purple colour – you’ll have to take my word for it because the picture really doesn’t do it justice.

Mini Victoria Sandwiches

Image of passionfruit and lemon curdI treated myself to a new cake tin the other day. I don’t actually make cakes all that often (which is usually obvious from their clunky look) but I can’t resist shiny bits of kitchen kit.

Equally, I rarely buy jams and preserves because I make my own, but I have fallen in love with Scarlett and Mustard‘s tangy and more-ish Passionfruit and Lemon Curd.

The two came together in this recipe, as the new tin is a 12-hole, loose-based, mini Victoria sandwich dooflop.

If you want to make one big cake, the quantities below will make enough to fill a pair of 8″/20cm sandwich tins. If your tins measure 7″/18cm, reduce the amounts of flour, sugar and butter to 100g each and use two eggs. Bake them for 25-30 minutes or 20-25 minutes respectively.

I filled mine with the curd and whipped cream. You could replace the curd with jam (raspberry is traditional, strawberry is good) and the cream with buttercream.

Mini Victoria Sandwiches

Image of mini Victoria sandwich


175g self-raising flour

1 level tspn baking powder

Pinch of salt

175g caster sugar

175g room-temperature butter

3 eggs

1/2 tspn vanilla extract

12 tspn curd or jam

About 500ml double cream, whipped until stiff

Icing sugar, for dusting


Pre-heat the oven to 180C/350F/Gas Mark 4. Lightly grease the sandwich tins. Sift the flour, baking powder and salt into a bowl.

Put the butter and sugar in another large mixing bowl and beat until light and fluffy. Add the eggs one at a time, alternating with a tablespoon of flour, beating each time to mix and scraping down the sides.

Once all the eggs are in, add the vanilla extract, then fold in the rest of the flour until the mixture is smooth, but don’t overwork it. Divide equally between the tins, filling halfway, and spread level.

Bake in the centre of the oven for about 15 minutes or until risen, lightly golden and a toothpick inserted into the middle comes out clean. Cool in the tins for two minutes before removing to a wire rack to cool completely.

If you overfill the tins and end up with a mushroomy overhang like I did and if such things matter to you, you can remove it with a pastry cutter once the cake is completely cold, although you’ll end up with a giveaway paler line.

Whip the cream and store it in the fridge until just before you want to eat. Then carefully slice the cakes in half horizontally and spread the bottom halves with curd and cream.

Put on the tops, dust with icing sugar and eat straight away. If you want to keep some for later, omit the cream, substitute buttercream or store them uncut.

Little Red Apples

Image of inrgedients for apple tartI’ve got enough cookery books to open a small shop and I love reading them and cooking from them. But much of my food is inspired by what’s growing in the garden and by chatting to friends.

The lovely and multi-talented Emma Crowhurst (chef, writer, ex-Leith’s head teacher) cooked a crumble at last weekend’s Aldeburgh Food Festival with a beautiful red-fleshed apple she found while out walking.

I mentioned it to my friend Karon Sanders, who runs Stackyard Nursery (stick with me, I’ll get to the point in a moment) who promptly gave me a bag of Ida Reds, rescued at the last minute from her husband who was pressing every apple in sight in his annual cider-making extravaganza. They are an eating apple, crisp, sweet and tart and I wanted to make something that showcased their lovely red-flushed flesh.

You can, though, make this with any good eating apple – it is a version of a classic French apple tart, but using puff in place of sweet dessert pastry.

French Apple Tart

Image of French Apple Tart


3-4 large cooking apples

3 eating apples, ideally the same size

Juice of 1/2 lemon

About 3 tbsp caster sugar

1 sheet of all-butter puff pastry

1 tbsp redcurrant or apricot jelly/jam (depending on colour of apples)


Peel, core and slice the cooking apples. Put them in a pan with 2 tbsp sugar and a small splash of water. Cook gently, stirring occasionally, until they have broken down into a thick purée. It’s important to keep it stiff as otherwise it’ll make the crust soggy. Taste and add more sugar if necessary and allow to cool.

Lightly grease a six-portion flan tin with a removable base. Mine is 35 x 12 cm. Line it with the pastry (you may need to roll it out more), prick the base, trim the edges and put in the freezer for 20 minutes or until frozen. Heat the oven to 180C/350F/Gas Mark 4 and place a baking sheet in the centre to heat up.

Quarter the eating apples and core them but don’t peel them, then slice thinly and toss them in a bowl with the lemon juice and remaining tablespoon of sugar. Fill the tart case with an even layer of the apple purée and arrange the sliced apple in overlapping rows on top.

Place on the pre-heated baking sheet and cook for 20 minutes then turn the oven up to 200C/400F/Gas Mark 6 and bake for a further 20-25 minutes or until the pastry is risen and golden and the apples are tender.

Melt the jelly with a small splash of water and brush over the tart to glaze. Once it has cooled, refrigerate it and slice while still cold, but allow it to come back up to room temperature for 20 minutes before serving.

Image of French Apple Tart, served