Recipes: Five ways with... Apples

The origins of the apple are obscure, although it is certain it was one of the first fruits to have been cultivated. This has been widely attributed to the Romans, who introduced sweet and fleshy varieties into northern Europe, replacing the almost inedible crab apples that grew wild before the first century AD.

At that time 37 cultivated varieties were recorded, far short of the 7,500 or so available today. The world's greatest accumulation of these is held in the UK's national fruit collection at Brogdale, Kent, which boasts more than 3,500 varieties. It is ironic, therefore, that it is difficult to obtain home-grown apples in supermarkets and greengrocers and that, as a nation, we import 70 per cent of our consumption. The exception to this is 'cooking apple' varieties, which are grown exclusively in the UK on a commercial basis.

The phrase 'an apple a day keeps the doctor away', coined in the 19th century, long before the health benefits of five a day were promoted, is backed up by the facts. Apples are full of antioxidants and flavonoids, especially quercetin, which is also found in red wine and onions and is thought to help prevent cardiovascular disease. This is found primarily in the apple's skin, along with vitamins C and E, beta-carotene and dietary fibre. If possible it is most beneficial to eat apples unpeeled but well washed. Look for fruits with taught, unbroken skins and don't be afraid of naturally freckled and dull-skinned varieties, or even the odd blemish on apples grown with low/no pesticides.

1 Easy apple strudel 700g eating apples, peeled, cored and chopped; orange, juice and zest only; 75g soft brown sugar; tsp ground cinnamon; 50g sultanas; 6-8 sheets ready-made filo pastry; 60g butter, melted and cooled; 2 tbsp dried breadcrumbs; 2 tbsp chopped walnuts

Mix the first five ingredients in a bowl. Brush each sheet of pastry with butter and place on top of each other on a large sheet of greaseproof paper. Sprinkle the top sheet with the breadcrumbs and walnuts. Spoon the apple mixture down the middle of the pastry sheet. Roll the pastry up and around the apple mixture using the greaseproof paper to help, until you have a cigar shape. Grease a baking tray with butter and transfer the filo roll. Brush with any unused melted butter and bake in a pre-heated 190C/375F/gas mark 5 oven for 30-40 minutes until lightly browned and the filling is hot.

2 Apple mousse 4 large cooking apples, cored, peeled and thinly sliced; 375ml water; 150g sugar; 2 tsp cornflour; 2 tbsp lemon juice

Put the apples in a saucepan with the water and sugar and cook until very soft. Add the corn flour, stirring vigorously to avoid lumps, then stir in the lemon juice and cool. Whiz in a blender until smooth. Pour into serving glasses and keep cold, until ready to serve.

3 Waldorf salad 3 stalks celery; 2 tart eating apples; 1 tbsp lemon juice; 75ml mayonnaise; 50g walnuts; 50g raisins

Wash the celery and apples well. Chop into same-size pieces, leaving the skins on the apples, but removing the core. Sprinkle the apples with lemon juice. Add the other ingredients and toss well to coat with the mayonnaise. Serve on a bed of crisp lettuce.

4 Apple chutney 1kg cooking apples, peeled, cored and diced; 750g light muscovado sugar; 500g raisins; 2 tsp mustard seeds; 2 onions, finely chopped; 2 tsp ground ginger; 1 small red chilli, de-seeded and finely chopped; 1 tsp salt; 700ml cider vinegar

Combine all the ingredients in a large, heavy-based pan and bring to the boil over a medium heat. Reduce the heat and allow to simmer, stirring frequently for 30 to 40 minutes, until the mix is thick and pulpy. Remove from the heat and cool, then transfer to clean, dry jars and seal.

5 Apple sausage roll 450g pork sausages (the best you can find), skinned; 250g cooking apples, peeled, cored and diced; 2 sprigs rosemary, leaves finely chopped; 375g ready-rolled puff pastry; 1 egg, beaten (for glazing)

Mix the sausage meat, apples and rosemary (best done with your hands) and season with black pepper. Unroll the pastry, dust with flour and put on a baking sheet. Lay the sausage mixture down the centre of the pastry and shape into a fat sausage. Use a sharp knife to make 1cm wide and 5cm long cuts at a 45-degree angle down either side of the sausage. Brush the edges with beaten egg, fold the two ends of pastry over the sausage then weave the cut edges together, overlapping each side to make a plait. Brush with more egg and bake in a pre-heated 220C/425F/gas mark 7 oven for 25 minutes or until golden and crisp. Cool for five minutes before transferring to a serving plate. Serve warm or cold in slices.

• This article was first published in Scotland on Sunday, January 17, 2010