We have an abundance of apples, and in a world half-starved of joy, I want to celebrate that.

We made toffee apples, which for us, was more about the process than the end result. In the afternoon sunshine, we filled our arms with apples from the tree. My daughter washed them, enjoying the running water and the weight of the apples in her hands. We measured and poured, and she licked the syrup spoon. The smell of sugar filled the house and the apples sat there red and lovely, waiting for their sticky coating, amid the mess of bowls and spilt sugar and spoons. Dipping the apples in syrup and sprinkles – and even a few in chocolate – and seeing the shine cling to them, was eminently pleasing. And later, the eating, too, felt decadent and wild and lovely.

Unwell, home from work, and trying to practise self-care, I took to chopping more apples. I calmed my mind by using my hands: baking apple muffins and filling the pot with fresh apple and mint tea. Sweet-sharp flavour, warmth and Autumn sun through the window felt medicinal, like a tonic.

And there has been more: parsnip, apple and curry soup; a breakfasty version of apple crumble, served with yoghurt; our family’s well-used apple cake recipe. And, of course, the satisfaction of eating the fruit as it is, straight from the tree, or sharing it with the enthusiastic goats.

A few recipes you might like to try:

Apple Tea

I adapted this from several found on line. I don’t like it too sweet, but you may prefer to add more honey.

(For a small, one person pot).

1 apple, chopped

1 stick of cinnamon

A handful of fresh mint leaves

1/4 teaspoon honey

If you have it, you may like to add a slice of lemon or orange.

Put all the ingredients in the pot, add hot water and let it steep for a few minutes before drinking.

Parsnip soup

Approximately 5-6 parsnips, peeled and chopped

1/2 to 1 onion, chopped

1 apple, peeled and chopped

1 vegetable stock cube

Approx 1 tsp of curry powder (adjust to taste)

If you have them, a handful of fresh sage, thyme and rosemary leaves, chopped

Water to cover the ingredients

Black pepper to season

Fry the onion in a small amount of oil. Add the parsnips to warm them then add boiling water and the other ingredients. Simmer it all together for around 20-30 minutes. You may need to add a touch more water.

Blend it together and serve.

Toffee Apples

Try this recipe. We experimented with melted chocolate as well.

Apple Muffins

I adapted this from a blueberry muffin recipe in my favourite recipe book, The Hummingbird Bakery Cookbook. Next time I would like to try adding white or dark chocolate with the apple, but it was delicious as it was.

360g plain flour

370g caster sugar

1 teaspoon salt

1 1/2 teaspoons baking powder

1/2 teaspoon bicarb

Approx. 370 ml of natural yoghurt (I quite like using a set one but have done it with both) This is slightly less than a standard 450g pot.

1 egg

1/2 teaspoon vanilla extract

70g butter, melted

Approx 3 apples, peeled and chopped.

Preheat the oven to 170 degrees.

Mix all the dry ingredients in a bowl using a mixer.

Put the yoghurt, egg and vanilla in a jug and mix, then add them to the dry ingredients and mix with the mixer, adding the butter also.

Gently mix in the apples using a spoon or spatula.

Spoon into muffin cakes and bake for approx. 20-25 minutes.