AN ABUNDANCE OF APPLES

October often brings an abundance of apples, whether they’re picked from the garden, shared by a neighbour or bought because they were simply too good to leave behind. The challenge is using them before they start to soften. The good news is that an apple doesn’t need to look perfect to taste delicious.

Slightly bruised or softer apples are ideal for cooking. Chop them into porridge, stew them with a little cinnamon, make apple sauce or add them to crumbles and cakes. You can also slice and freeze them for later baking, or dehydrate thin slices into naturally sweet apple snacks. You can even leave the peel on for many recipes, saving time and reducing waste.

If you have far more than you can use, share them with family, friends or neighbours. A bag of home-grown apples left on a doorstep can be a lovely autumn gift.

Simple Apple Compote
Chop 4 or 5 apples, removing any damaged parts and the cores. Place in a saucepan with a small splash of water and a sprinkle of cinnamon. Cook gently until soft. Leave chunky or mash to your preferred texture.

Enjoy with porridge, yoghurt, pancakes or granola, or serve warm as a simple dessert.

Zero waste doesn't always mean finding complicated solutions. Sometimes it's simply making the most of what is already growing around us.

Geraldine Fitzpatrick