Waitrose & Partners Weekend Issue 612

23 11 AUGUST 202 2 Martha cooks FOOD&DRINK Makes 6 Prepare 20 minutes Cook 40-45 minutes 50g butter, softened, plus extra for greasing 320g pack ready-rolled all butter puff pastry sheet 1 large Braeburn apple ½ lemon, juice 70g light brown soft sugar ½ tsp ground cinnamon Plain åour, for dusting 1 Preheat the oven to 180ºC, gas mark 4 and lightly butter 6 holes of a mufän tin. Remove the pastry from the fridge. 2 Cut the apple in ½ and use a teaspoon or melon baller to remove the core. Slice as thinly as you can and put the slices in a medium bowl. Squeeze over the lemon juice and add 100ml water. Cover with a plate, then microwave on high for 2 minutes, until softened slightly. Drain, discarding the liquid. 3 Beat together the butter, brown sugar and cinnamon in a small bowl to create a paste. Unroll the puff pastry sheet, remove the paper and dust lightly with plain åour. If needed, use a rolling pin to roll the sheet out further until it measures at least 36cm in length. Divide widthways into 6 x 6cm strips. 4 Spread each strip with the brown sugar cinnamon paste. Taking one strip, arrange the apple slices in an overlapping line along one Apple pastry roses Have you ever seen a pastry so pretty? And you’ll be surprised by how simple they are to make edge, skin facing outwards. Fold the pastry in ½ lengthways, so it tucks in and secures the apple slices. Roll gently from one edge to create a spiral, then place into the mufän tin. It should ät snugly. Repeat the process with the remaining pastry strips and apple slices. 5 Bake for 40-45 minutes, until the pastry is crisp and golden. If the apple browns too quickly, cover with a layer of foil halfway through. Cool slightly in the tin, then remove carefully. Don’t leave them in the tin for too long or they may stick. Best enjoyed warm. Martha’s tip These are best eaten fresh out of the oven, but if you freeze them before baking (in the mufän tin) you can just cook the ones you’re ready to eat. They take 55 minutes to bake from frozen. V Per rose 1420kJ/340kcals/20g fat/13g saturated fat/ 36g carbs/16g sugars/1.2g äbre/3.5g protein/0.5g salt While I am a big champion of beautiful, homegrown British produce, our seasonal climate does have limitations. It can’t grow it all, so we are beyond blessed to be able to go to the supermarket and find phenomenal produce from around the globe. The Waitrose Foundation helps us value and celebrate this amazing food and the people who grow it by investing in communities and creating sustainable change. These recipes celebrate seven Foundation products: mangoes, avocados, tangerines, clementines, apples, green beans and peas. The vibrant combination of ripe, sunny mango and tangerine is unmatchable, and works beautifully in sweet lollies and barbecue fish skewers. Green beans and peas are transformed into a quick weeknight dinner, and I’ve made a chocolate tart from the avocados (that’s easily made vegan). You can feel the warmth as you eat, knowing you’ve contributed to improving the lives of others. @marthacollison Photography: Dan Jones, Food stylist: Kathy Kordalis, Prop stylist: Wei Tang

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