Celeriac and Apple Soup

450g celeriac, cubed
2 tbsp lemon juice
25g butter
1 leek, sliced
2 sticks celery, chopped
375g apples, peeled, cored and chopped
150ml dry cider
850ml vegetable stock

Put the celeriac and apple in a bowl with the lemon juice to stop it going brown. Melt the butter, add the leek and celery and cook gently for 5 minutes. Add the celeriac and apples, cook for 10 minutes. Add the cider and increase the heat. Boil for 3 - 4 minutes to reduce the cider by half. Add the stock, bring to the boil and simmer for 20 minutes. Blend, season and serve.

Serves 4

Apple crumble

5 apples
50g sultanas
15g honey
1 tbsp lemon juice
cinnamon
3 tbsp water

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75g plain flour
25g porridge oats
50g soft brown sugar
40g butter
25g sunflower seeds
25g sesame seeds

Dice the apples and put in a pan with the rest of the base ingredients. Simmer for 5 - 10 minutes. Tip into a large ovenproof dish.

Put the flour, porridge oats and sugar in a bowl. Cut the butter into cubes and rub in until it looks like breadcrumbs. Add the seeds, mix, then tip over the fruit.

Bake in the oven (180C) for 30 minutes.

Apple and Apricot Compote

This is dead simple - basically put some chopped apples (I use 4), dried apricots (125g, soaked for a couple of hours), water (the stuff the apricots were soaked in), honey (1tbsp ish) and cinnamon (to taste) in a pan and cook for 10 minutes.