Autumn is here again and apples are plentiful. I hope you will enjoy this diverse selection of recipes using apples among other things!
Lay out the boned lamb and rub inside and out with the lemon juice. Scatter over the lemon rind. Lay the slices of apple inside the meat, sprinkle with sugar and cloves, then roll up. You will need to tie with string or skewer securely. Rub over the outside with oil, then salt, pepper and ginger. Roast for 30 minutes at 200°C/400°F then turn the oven down to 180°C/350°F for the remaining cooking time. As a general rule, cook for 20 minutes to the pound if you like your meat slightly pink and 30 minutes per pound if you prefer it well done. Use the cider to baste the meat with whilst it is cooking. When the meat is cooked remove it from the pan and leave it in a warm place to 'rest'. This allows the meat to set and makes it easier to carve. Meanwhile, skim the fat from the roasting pan and boil to reduce the cooking liquid until it is slightly syrupy. Serve as a sauce with the meat.
Rub the pork with oil and rub salt all over the skin. Cook in a preheated oven at 200°C/400°F for about 1½ hours until the pork is cooked through.
Baste from time to time with the oil. Meanwhile, blanch the shredded cabbage for 2 minutes in a little boiling salted water, then drain and set aside. Melt the butter in a flameproof casserole and gently sweat the onion until it is soft but not browned. Remove the onion and mix it with the cabbage. Stir in the sultanas and season with salt and pepper. Put the apples in the flameproof casserole, covering the bottom in a circular pattern. Place the cabbage mixture on top of the apples and press down well. Cover the top with foil and then the lid. Heat through gently on top of the cooker for about 15 minutes, then transfer to the oven and cook with the pork for about 40 minutes. When the pork is ready, remove it from the oven and leave it to rest. Remove the fat and thicken the juices with a little cornflour. Stir in the stock and boil for about 2 minutes. Serve as the gravy. To serve the cabbage cake, loosen the sides with a knife, then carefully turn out onto a hot plate or serving dish. The apples should be uppermost. Cut into slices and serve with the pork.
Grease and line an ovenproof dish with bread and butter. Peel, core and slice the apples and mix them with the suet, raisins, nuts, brown sugar and lemon rind. Fill the pie dish with the mixture and cover with more bread and butter. Beat the eggs, add to the milk and pour over the top. Cover the dish and leave to stand for a couple of hours or overnight. Bake in a moderate oven 180°C/350°F for an hour. Sprinkle with caster sugar and serve.