APPLE SLICE RECIPE UK RECIPES

1. Heat half the oil in a large pan. Slice the onions and roughly chop the celery, and cook over a medium heat for 10 minutes until soft.
2. Chop the celeriac, core and quarter the apples and add to the pan. Pick in the thyme leaves and cook for 2 to 3 minutes.
3. Add the stock, season, and simmer over a low heat for 30 minutes until the celeriac is tender.
4. Remove from the heat and blitz with a hand blender until smooth. Stir in half the crème fraîche.
5. Heat the remaining oil in a pan and fry the sage leaves until crispy.
6. Spoon the soup into bowls and top with the remaining crème fraîche. To serve, drizzle with extra virgin olive oil and sprinkle with the crispy sage leaves and hazelnuts or grated horseradish.

1. Peel and slice the onion. Click off and discard any tatty outer leaves from the cabbage, then remove the core and chop into irregular chunks.
2. Peel the apples, then chop into 2.5cm pieces, and pick and finely chop the parsley leaves. Finely slice the bacon.
3. Drizzle a good lug of oil into a pan over a medium heat, add the bacon, then bash and add the fennel seeds and cook until golden.
4. Add the onion, cover, and continue to cook for 5 to 10 minutes, or until lightly golden and sticky.
5. Scatter in the apple and cabbage, season with sea salt, black pepper and the vinegar, then stir well.
6. Pop the lid back on, reduce the heat to low and cook gently for 1 hour, or until gorgeously sticky and sweet, stirring occasionally.
7. Scoop into a serving dish, pop the butter on top and sprinkle over the parsley, then serve.

Cut the mango halves off the stone and slice each half in a criss-cross shape. Cut off and finely chop the flesh with the onion, cucumber and coriander leaves, then scrape into a bowl. Squeeze in the lime juice and mix well. Season to taste with salt, before serving.

Cut the mango halves off the stone and slice each half in a criss-cross shape. Cut off and finely chop the flesh with the onion, cucumber and coriander leaves, then scrape into a bowl. Squeeze in the lime juice and mix well. Season to taste with salt, before serving.

Preheat the oven to 200°C/Fan 180°C/gas 6.

Place fairy cake cases into a 12-hole bun tin, so that the cakes keep a good even shape as they bake.

Measure all the cake ingredients into a large bowl and beat well for 2–3 minutes until the mixture is well blended and smooth.

Fill each paper case with the mixture.

Bake for 15–20 minutes or until the cakes are well risen and golden brown. Lift the paper cases out of the bun tin and cool the cakes on a wire rack.

To make the icing, beat the butter and icing sugar together until well blended.

Cut a slice from the top of each cake and cut this slice in half. Pipe a swirl of butter cream into the centre of each cake and place the half slices of cake on top to resemble butterfly wings.

Dust the cakes with icing sugar to finish.