Rachel Lambert: forager, author, guide
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Baked Apples with Rowan and Chestnuts

Foraged and baked apples with wild rowan jelly

Somehow reminiscent of a toffee apple, though a baked, inside-out version, lightly infused with the flavour of rowan berries and the natural sweetness of chestnuts. You can use any type of local or wild apple, depending on whether you prefer sweet or sour.

These baked apples have a melt-in-the-mouth texture and the sour flavour is perfectly matched by the sweet centre.

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