PINK IMAC RECIPES

Steps:

• Combine apples, lemon juice, and 1 1/2 cups water in a large pot. Cover and bring to a boil over high heat, stirring occasionally. Reduce heat to medium, partially cover, and cook, stirring occasionally, until apples are completely soft, about 40 minutes.
• Pass apples through a medium-mesh sieve or a food mill fitted with the fine disk to remove skins. Applesauce can be stored in refrigerator up to 1 week, or in freezer up to 3 months. To can applesauce, follow these instructions.

Steps:

• Heat the oven to 150°C/fan130°C/gas 2. Put the whole garlic bulb on a baking tray, sprinkle with salt and drizzle with oil, then roast for 1 hour or until very tender and caramelised. Set aside to cool. Turn up the oven to 200°C/fan180°C/gas 6.
• Break the garlic into cloves and squeeze the flesh from the skins into a bowl (discard the skins). Drizzle in some oil, then mash with a fork to a rough purée.
• Meanwhile, cook the potatoes in a large pan of salted water for 15 minutes or until tender, then drain and leave to cool.
• Halve lengthways or quarter the potatoes, then toss in a baking tray with a drizzle of olive oil, some sea salt and pepper. Roast for 20-25 minutes, turning occasionally, until crisp and golden. Remove from the oven, then toss with the garlic purée and fresh thyme. Serve straightaway.