An essential accompaniment to roast pork or goose, apple sauce is incredibly simple to make and will keep for at least a week in the fridge, for eating with leftovers. Make sure you’re armed with a lemon to stop the apples from browning once they’re peeled and cut. The quantities here are approximate: feel free to adjust the sugar according to your preference.
2 bramley (cooking) apples
2-3 tbsp sugar
Squeeze the juice of the lemon onto a small plate. Peel, quarter and core the apples, turning the cut surfaces in lemon juice as you go. Slice the quarters thinly (crossways or lengthwise depending upon their size); put in a small saucepan and stir in the sugar. Place the pan over a very low heat, cover and leave to stew, stirring occasionally, for about 20 minutes. The apples will cook down into a smooth puree. Taste and adjust the sweetness if necessary, then decant into a small serving bowl and serve warm or at room temperature.