All the Cox’s apples have fallen off the tree. Many can be saved and are perfect for making dried apple slices. Made from these late apples, the slices have a caramel flavour. They are so moreish that I am having to establish quite a production line.

Place cored rings of apples about 1 cm thick from the central part of the apple on a wire rack and dry in the oven at a low temperature for 4 – 18 hours until they have the feel of chamois leather.

Leave to cool on kitchen paper then store in Kilner jars.

If the apples are not dried out sufficiently, they will quickly become mouldy. If in any doubt, they can be stored in the deep freeze and brought out in small batches. These are very good for putting in school packed lunches and will keep for several months.