Egremont Russet Apples

Egremont Russet is an apple worth knowing by name. Golden-brown skin, lightly rough to the touch, with firm, creamy flesh and a distinctive nutty sweetness. October is its moment. Eat one straight from the bowl, or slice it alongside a good mature cheddar for lunch. For something warmer, cut into wedges and cook gently in butter until golden, then add a little cinnamon and spoon over thick yoghurt or porridge. Thin slices work beautifully in an autumn salad too, with walnuts, leaves and a mustard dressing. Keep them in the fridge and bring a few out as you need them.