Orchard harvest

Nothing says comfort quite like these apple-focused winter classics. From a spiced lattice pie and cider cake to a nourishing celeriac soup and roast chicken and pork, we share the pick of the crop.

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Apple and celeriac soup with cheese and bacon croûtons

SERVES 4-6 // PREP 25 MINS // COOK 35 MINS

The inclusion of apple brings a touch of sweetness to this dish, balancing the celeriac's earthy flavours. The croûtons add a sharp textural contrast to the velvety soup while also providing a salty quality.

20 gm unsalted butter, diced

2 tbsp mild extra-virgin olive oil

1 large leek, white part only, halved, thinly sliced

1 celery stalk, thinly sliced

3 garlic cloves, finely chopped

1 tsp fennel seeds

1 large celeriac (800gm peeled weight), coarsely chopped

2 Granny Smith apples, peeled, cored and coarsely chopped

1 floury potato (such as sebago; 200gm peeled weight), coarsely chopped

4 thyme sprigs

2 each small rosemary sprigs and bay leaves, plus rosemary flowers to serve

1 litre chicken bone broth or stock

200 ml crème fraîche

CHEESE AND BACON CROÛTONS

180 gm dry-cured bacon, cut into 1cm lardons

100 gm day-old sourdough bread, torn into small pieces

1 large garlic clove, finely grated

60 gm Gruyère cheese, grated

2 tsp finely chopped thyme

BROWN BUTTER APPLES

125 gm cold salted butter, chopped

2 pink lady apples, cored and cut into 1.5cm dice

1 tsp fennel seeds

¼ cup rosemary