Apple Sauce

Apple sauce is a classic accompaniment of Anglo-Saxon cooking for roast meats: sweet-tart, silky and ready in minutes. It goes best with roast pork, roast duck or goose.

1. Peel and core the 600 g apples and cut them into larger cubes.

2. Put them in a saucepan, drizzle with the 2 tablespoons lemon juice and add 2-3 tablespoons of water so they do not catch.

3. Cover and simmer on a low heat for 12-15 minutes, until the apple falls apart completely and mashes easily with a fork.

4. Stir in the 40 g sugar and the 1 teaspoon cinnamon – adjust the amount of sugar to the tartness of the apple, tasting as you go.

5. Mash smooth with a fork; if you want it completely smooth, you can blend it with a stick blender.

6. Finally stir in the 20 g butter and a pinch of salt – this makes it glossy and silky. Serve lukewarm or cold.

Tip: A tart apple (such as Jonathan) is best for it – the sweet-sour flavour cuts nicely through the fatty roast meat.