RECIPE BOOK 14

R E C I P E B O O K14

FANTASTICRECIPESTO TRY!

Hello and welcome to our latest JAZZ™ Apple Recipe book,

We know you already love the taste of a crisp and crunchy JAZZ™ Apple on its own but our apples are so much more and also delicious when used in a host of tantalisingly tasty sweet and savoury dishes.

To showcase JAZZ™ Apple’s perfect culinary credentials in time for the new British apple season, we’ve teamed up with fourteen of the UK’s best food bloggers who have created their ultimate recipe featuring our award-winning apple.

From a hearty winter porridge to a fragrant apple som tam, a one-pan autumn chicken traybake to heavenly apple pie cupcakes, this recipe book has something to tickle everyone’s taste buds, whilst also showing you the versatility of our much-loved apple.

We always love to hear about people using JAZZ™ Apples in their cooking so if you have a favourite recipe featuring JAZZ™ then get in touch and yours could be included in our next recipe book.

Happy eating!The JAZZ™ Apple Team

Now available in

THE JAZZ™ APPLE RECIPE BOOK | 3

List of Recipes

Breakfast 04 Caramelised JAZZ™ Apple Protein Waffles by Charley’s Health06 Maple JAZZ™ Apple Pancakes by Two Brits08 Hearty JAZZ™ Apple Porridge by Becky Barnes

Lunch/Dinner10 JAZZ™ Apple Som Tam by Helen Graves12 Superfood JAZZ™ Apple & Beetroot Salad by The Nourished Naturally14 JAZZ™ Apple Spiced Sauerkraut by The Happy Skin Kitchen16 One Pan Autumn Chicken with JAZZ™ Apples and Prunes by Rachel Phipps18 JAZZ™ Apple Scotch Eggs by House in the Middle

Desserts 20 JAZZ™ Apple Pie Cupcakes with

Cinnamon Cream Cheese Frosting by The Zesty Lime22 JAZZ™ Apple and White Chocolate Blondies by Tiago Fragoso24 Gingerbread JAZZ™ Apple Crumble Pie by FreyCob 26 Baked JAZZ™ Apples with Cinnamon Stuffing

& Orange Syrup by Hedi Hearts

Drinks 28 Mulled JAZZ™ Apple Juice by Fuller Figure Bust30 JAZZ™ Apple Hot Toddy by Two Thirsty Gardeners

Caramelised JAZZ™ Apple Protein Waffles

Recipe by Charley’s Healthwww.charleyshealth.co.ukFacebook: /charleyshealth l Twitter: @Charleys_health l Instagram: @charleyshealth

Method: For the waffle batter, in a blender combine the protein powder, oats, eggs, milk, spices, raising agents and salt and blend the mixture until you’re left with a smooth batter. Preheat your waffle iron and lightly grease with a little coconut oil.

Once the waffle iron is nice and hot, pour in some of the mixture and allow to cook until golden and slightly crisp on the outside. Repeat this process until all of the mixture is used up.

Meanwhile, slice the apple into bite-sized chunks and place these into a pan with a little coconut oil and the agave syrup. Cook over medium heat until the apple becomes beautifully golden and caramelised.

Once your waffles are ready, assemble your stacks and top with the cooked apple pieces and a drizzle of syrup.

Ingredients (Serves 2-3)2 whole eggs100ml almond milk or other non-dairy milk of choice60g oats2 scoops vanilla protein (approx. 50g)Pinch of salt1 tsp of baking powder1/3 tsp bicarbDash of cinnamon and ground ginger1 JAZZ™ Apple1 tsp of agave syrupCoconut oil for cooking

Breakfast


“I love this recipe because it feels like such a decadent breakfast treat, yet is actually pretty simple to make and includes lots of wholesome ingredients. The scent and taste are just the epitome of Autumn for me and it’s perfect for a chilly weekend morning!”

Maple JAZZ™ Apple Pancakes

Recipe by The Two Britswww.two-brits.comTwitter: @twobritsblog l Instagram: @two.brits

Whilst the apples are cooking mix the flour, baking powder, caster sugar and pinch of salt in a large mixing bowl. Make a well in the mixture and pour in the melted butter, eggs and milk. Mix the ingredients with a whisk until they are well combined and there are no lumps.

In a frying pan add a knob of butter. Once melted add a ladle of batter around. You want the pancake to be around 6cm wide. Cook the pancake for around 1-2 minutes on the first side and wait for tiny air bubbles to form. Flip the pancake and continue cooking for a further one minute, remove from the pan and repeat until all the batter is used up.

Now for the fun part! It’s time to stack the pancakes! Stack your pancakes on a plate of your choice and in between the pancakes add a couple of slices of the maple glazed JAZZ™ Apple. On the last pancake top with yoghurt, almond flakes and maple glazed JAZZ™ Apples. If you have any maple sauce leftover in the pan drizzle it on top!

Ingredients (Serves 1)200g self-raising flour1 ½ tsp baking powder1 tbsp caster sugarPinch of salt 200ml milk of your choice3 large eggs30g melted butter

Toppings50ml maple syrup 1 JAZZ™ Apple 25ml water1 tbsp yogurt & flaked almonds (optional)

MethodThinly slice the JAZZ™ Apple (core the apple if you prefer) and leave to one side. Add the maple syrup and water in a frying pan on a medium heat. Add the apples to the maple syrup mixture and allow them to cook (remove from the heat once the apples are golden brown and soft).


Breakfast

“Breakfast will never be the same again after you have tried these delicious light and fluffy pancakes! We love making pancakes especially at the weekend when we have all the time in the world. The best bit about making pancakes is filling, stacking and topping and this pancake recipe certainly allows you to fill, stack and top until your heart is content.”

Hearty JAZZ™ Apple Porridge

Recipe by Becky Barneswww.beckybarnesblog.co.ukFacebook: /beckybarnesblog l Twitter: @beckybarnesblog l Instagram: @beckybarnesblog

MethodI like to microwave my porridge for ease, but if you prefer the hob method then go for it! Place the oats in a bowl, cover with milk and microwave for 2 minutes. Remove from the microwave and stir, add more milk if needed and microwave for a further 2 minutes. Remove from the microwave.

Grate two JAZZ™ Apples and add into the porridge, along with the sultanas and cinnamon. And that’s it! It really is that simple, I feel like a fraud, but trust me; it’s so tasty I couldn’t not share!

Add in seeds, grains and slices of JAZZ™ Apple for extra texture and adjust the flavours to suit your family. It’s just such a fab way to get extra fruit into the kids and you!

Ingredients (Serves 1)2 JAZZ™ Apples – grated200g oatsMilk (enough to cover the oats – add more to taste)4 tbsp of sultanas1-2 tsp of cinnamon

“This recipe is a family favourite – it’s super simple and super tasty. As a mum to a picky eater I’m always trying to find ways to get extra fruit and vegetables into every meal. My daughter Poppy loves making this with me as she gets to grate the apples and help mum in the kitchen. I love JAZZ™ Apples for this one because the natural sweetness combined with the sultanas means you don’t have to add any sugar.”


Breakfast

JAZZ™ Apple Som Tam

Recipe by Helen Graveswww.helengraves.co.ukFacebook: /foodstories l Twitter: @FoodStories l Instagram: @foodstories

MethodMash the garlic cloves in a pestle and mortar with a small pinch of salt.

Add the dried shrimp to a dry pan and toast for a few minutes, moving around to prevent burning. Add to the pestle and mortar and pound to a rough paste. Add the whole chillies and bruise gently - if you’d like more heat then pound to a paste but take care, they are very hot!

Toast the peanuts in the same pan until golden spots appear then chop roughly and set aside.

Combine lime juice, tamarind water, fish sauce and sugar in a large bowl. Add the garlic, shrimp and chilli paste and stir to combine. Taste and add more fish sauce or lime juice if necessary - the dressing should be hot, sour, salty and sweet.

Roughly bruise the beans with the pestle and add to the dressing bowl with the tomatoes. Peel the apples and cut into thin strips or use a julienne peeler. Add the peanuts, mix well and serve immediately with extra lime wedges.

Ingredients (Serves 1)3 JAZZ™ Apples20 cherry tomatoes, halved3 snake beans, trimmed into short lengths (or 10 French beans) 3 whole bird’s eye chillies6 tbsp lime juice, plus more to serve 2 tbsp fish sauce1 tsp tamarind water2 tbsp shaved palm sugar 3 cloves garlic 2 tbsp peanuts2 tbsp dried shrimp


Lunch/Dinner

“Som Tam is a classic Thai salad which is usually made with green papaya. I’ve used JAZZ™ Apples which make an excellent and fun variation. They are sweeter than papaya however, so make sure to have lots of extra limes to hand to balance the dressing.”

Superfood JAZZ™ Apple & Beetroot Salad

Recipe by Samantha Hadadi of the Nourished Naturallywww.thenourishednaturally.co.ukFacebook: /samantha_hadadi l Instagram: @samanthahadadi

MethodToss together all ingredients for your salad in a large bowl.

Whisk together the ingredients for the dressing, adding more or less lemon juice to taste. Season.

Drizzle the dressing over the salad just before serving, then toss to combine. Eat immediately.

Ingredients (Serves 2 as a main or 4 as a side)4 JAZZ™ Apples, grated or finely sliced (we left peel on)½ red cabbage, finely sliced and shredded2 carrots, grated2 medium beetroots, peeled and grated1 cup pomegranate seeds1 cup walnuts, choppedLarge handful parsley, finely chopped4 tbsp chia seeds

For the dressing6 tbsp olive oil3 tbsp apple cider vinegarJuice half to one lemon, to taste (we used one lemon)Salt and pepper, to taste


Lunch/Dinner

“I love colour and I adore salads, so this is the perfect lunch or dinner for me! The earthier flavours make this a great salad for Autumn or Winter, while the JAZZ™ Apples add the most delicious sweetness. Try this as a side, add to lunchboxes, or serve as a main for a lighter, nourishing meal!”

JAZZ™ Apple Spiced Sauerkraut

Recipe by Happy Skin Kitchenwww.happyskinkitchen.comFacebook: /happyskinkitchen l Twitter: @hskinkitchen l Instagram: @happyskinkitchen

Massage the cabbage mixture again with your hands for another 5 minutes until liquid comes out when squeezed.

Pack the cabbage in the kilner jar tightly with your hands. Push it all the way down until it submerges in its own juices (this is the brine).

Repeat this until there is about 1½ inches of space from the top of the jar

Roll up the leaves and place them in the jar to push the cabbage under the brine.

Screw on the jar loosely so gas can escape as fermentation takes place. Place the jar in a dark and warm place for 7 to 10 days. Make sure to place a plate under the mason jar in case some liquid spills out.

During fermentation the sauerkraut will bubble a little and become cloudy, that’s totally normal! Once it’s ready to be eaten remove the rolled up cabbage leaves on top and throw it in the compost before eating.

Store the sauerkraut in the fridge for 2-3 weeks.

Ingredients (Makes 1 large Kilner Jar) 1 head of white cabbage1 ½ tbsp of sea salt or pink Himalayan salt3 JAZZ™ Apples finely sliced 1 tbsp of fresh grated ginger1 tbsp of juniper berry 1 tbsp of caraway seeds

MethodPull 3 outer leaves off the head of the cabbage and set aside. Shred the remaining cabbage in a food processor, mandolin or chop with a sharp knife. Add it to a big bowl.

To the same bowl add the JAZZ™ Apples, ginger, juniper berries and caraway seeds. Sprinkle with sea salt. Mix and massage vigorously the sea salt into the cabbage for about 5 minutes.

Set the cabbage aside and let it sit for about 1 hour so the sea salt has time to draw out the liquid and make the cabbage soft.

“Making your own sauerkraut is easier than you think! It only requires a few humble ingredients and a bit of patience for it to ferment. This Spiced JAZZ™ Apple sauerkraut is probably my favourite combination. I absolutely love the sweetness of JAZZ™ Apples in contrast with the bitterness of the cabbage. The addition of ginger, caraway seeds and juniper berries adds a subtle spicy kick which makes this sauerkraut so delicious!”


Lunch/Dinner

One Pan Autumn Chicken with JAZZ™ Apples & Prunes

Recipe by Rachel Phippswww.rachelphipps.comFacebook: /missrachelphipps l Twitter: @makingmewonder l Instagram: @missrachelphipps

Add the honey, vinegar and prunes to the pan, whisking until the honey is dissolved. Allow the sauce to bubble away for another few minutes until the prunes have started to soften and the sauce is reduced by about half. Season the mixture well with salt and pepper.

Meanwhile, core the apples and cut them into sixths. Add the apples to the pan and toss so that they are well coated in the sauce. Nestle the chicken thighs around the prunes and apple slices skin side down, and then turn them over so that the skin is also coated in the sauce so that they will brown and caramelise nicely in the oven.

Tuck a thyme sprig under each chicken thigh, and transfer the dish to the oven to roast for 35 minutes. The chicken thighs should become dark and brown, the prunes should become plump and sticky, and the apple slices should have browned and softened. There should still be a good amount of rich sauce in the bottom of the pan.

Sprinkle the chicken with any leftover thyme leaves before serving at the table.

Ingredients (Serves 2)Large glug extra virgin olive oil4 skin on, bone in chicken thighsFreshly ground sea salt & black pepper100ml dry white wine1 tbsp runny honey1 ½ tbsp mild apple cider or white balsamic vinegar 100g pitted prunes2 large JAZZ™ Apples4 sprigs fresh thyme, plus extra for decoration

MethodPreheat the oven to 190 degrees. Heat the oil over a medium high heat in a wide, shallow, preferably non-stick casserole dish. Season the chicken thighs, and brown them for a few minutes on each side until just golden. Remove from the pan and set aside.

Pour off any excess fat in the pan and return it to the heat, turning it down to medium. Add the wine and allow the alcohol to bubble off for a minute or two. Using a whisk, scrape off any baked-on bits from browning the chicken into the sauce.

“JAZZ™ Apple slices, baked until they are buttery soft and golden and the oven-burnished skins just fall away on the back of your fork are the perfect accompaniment to chicken thighs roasted in a tangy, sticky sauce with plump prunes and aromatic, woody thyme. Ready in less than an hour this easy, all-in-one dish is perfect for busy weeknights, served with crusty bread or boiled new potatoes.”


Lunch/Dinner

JAZZ™ Apple Scotch Eggs

Recipe by Chloe of House in the MiddleInstagram: @houseinthemiddle

MethodBoil 4 eggs for 6 minutes (for a soft boil egg) and then put straight into cold water to stop them cooking further.

Preheat the oven to 180degrees / gas mark 5.

Remove the skin from the sausages and chop the JAZZ™ Apple finely, and mix together.

Mix the remaining egg with the salt nutmeg and milk, and have the flour and breadcrumbs ready on separate plates ready to coat the scotch eggs.

Once the eggs are cooled, coat them carefully in the sausage mixture, then cover in a coating of flour, then dip into the egg mixture, and finally roll in a covering of breadcrumbs.

Heat the vegetable oil in a deep pan and lower the scotch eggs carefully into the heated oil with a slotted spoon and turn several times if the oil doesn’t cover them. They will brown in 1-2 minutes so it is best to do them separately.

Once the scotch eggs are browned in the oil, transfer to a baking tray and bake in the oven for 15 minutes.

Leave to cool for 5 minutes, then enjoy!

Ingredients (Makes 4)2 JAZZ™ Apples5 pork and apple sausages 5 eggs 150g plain flour 150g breadcrumbs Pinch of sea saltPinch of nutmeg Splash of milk 500ml vegetable oil for deep frying


Lunch/Dinner

“I chose this scotch egg recipe as I love them and knew the pork with JAZZ™ Apples would make it taste extra special. It was tricky getting these right, but definitely worth it! They’re great with a salad for a weekend lunch, or to pack into lunch boxes for the week.”

JAZZ™ Apple Pie Cupcakes with Cinnamon Cream Cheese Frosting

Recipe by The Zesty LimeInstagram: @thezestylime l Facebook: /therealzestylime l Twitter: @thezestylime

“These cupcakes have all the goodness of an apple pie, baked inside a fluffy vanilla cupcake and topped with rich cinnamon cream cheese frosting. The ultimate Autumn and Winter treat to celebrate the tangy-sweet deliciousness of JAZZ™ apples, they’re perfect for special occasions and holiday festivities!”


For the cinnamon cream cheese frostingMeasure out the vegan butter and cream cheese and leave out in a bowl for a few minutes to soften. Add soy milk, vanilla, and cinnamon and whisk together using an electric hand mixer. Slowly add the icing sugar and mix together until smooth and creamy. Can be kept in an airtight container in the fridge if made beforehand; simply leave out at room temperature for 15-20 minutes before icing cupcakes or transferring to piping bag.

For the vanilla cupcakesPreheat oven to 180 C degrees/160 C fan (350 F). In a bowl mix the soy milk and apple cider vinegar. Let it sit for five minutes to curdle. Meanwhile, sift flour into a large bowl, then add sugar, baking soda, salt, and cinnamon and whisk together. Next, mix vanilla and oil into the milk and vinegar. Slowly pour the wet mixture into the bowl with dry ingredients, whisking well with an electric hand mixer until everything is incorporated into a smooth batter.

Line tin with cupcake cases and fill each one about ¼ full with cupcake batter. Add approx. 1 tbsp of apple pie filling to each liner, taking care to keep the filling in the middle. Finally, spoon more cupcake batter on top to cover the filling, keeping each case only 3/4 of the way full, as they need room to rise.

Bake for 20-25 minutes until cupcakes are well risen and a toothpick comes out clean when inserted. Transfer to a wire rack to cool completely before icing.

Once cupcakes are fully cooled, pipe or spread frosting onto the top. Once frosted, cupcakes can be served and eaten as is, or sprinkled with cinnamon, topped with fresh or dehydrated slices of JAZZ™ Apple, or for the ultimate decadence, drizzled with your favourite homemade or store-bought dairy free caramel sauce.

Ingredients (Makes 20-22 cupcakes)For the apple pie filling4 JAZZ™ Apples1 tbsp lemon juice½ cup white sugar1 tbsp vegan butter1 tsp cinnamon1/8 tsp nutmeg¼ cup watercornflour slurry (1 tbsp cornflour + 1 tbsp water)

For the cinnamon cream cheese frosting½ cup vegan butter½ cup vegan cream cheese1 tsp unsweetened soy milk2 tsp vanilla extract½ tsp cinnamon3 cups icing sugar

For the vanilla cupcakes1 cup unsweetened soy milk 1 tbsp apple cider vinegar 1 3/4 cups plain white flour1 cup white sugar1 tsp baking soda½ tsp salt½ tsp cinnamon2 tsp vanilla extract1/3 cup vegetable oil

MethodFor the apple pie fillingPeel, core, and dice the apples, then mix together in a pan with all other ingredients except the cornflour slurry. Simmer over medium heat until apples have started to soften, then mix together cornflour and water and add to the apples. Stir well until the liquid thickens, then remove from heat and transfer into a bowl to cool while preparing the cupcake batter.

Desserts

JAZZ™ Apple & White Chocolate Blondies

Recipe by Tiago Fragoso of the Healthy BeardInstagram: @thehealthybeard

Ingredients2 JAZZ™ Apples (peeled, cored and chopped into small cubes)100g unsalted butter (melted)200g unrefined brown sugar1 large egg (at room temperature)80ml almond milk½ tsp baking powder½ tsp baking soda½ tsp pink Himalayan salt 225g plain white flour100g white chocolate chips

Desserts


“I wanted to use the JAZZ™ Apples in the most delicious yet simple way... a way that anybody could create this recipe. I particularly enjoy the combination of the juicy apples with the sweetness of the white chocolate. These blondies are buttery, moist and free from refined sugar.”

MethodBegin by preheating the oven to 180C degrees.

Using a large mixing bowl, begin by pouring in the melted butter along with the brown sugar. Stir to combine the ingredients together.

Then pour in the egg and almond milk and mix further.

Sieve all of the dry ingredients over the wet ingredients, this will stop any lumps from developing, and fold gently to mix the wet and dry ingredients together.

Add the chopped JAZZ™ Apple and combine.

Using a baking tin of approximately 24x24cm lined with greaseproof paper, pour in the blondie batter and sprinkle with white chocolate chips.

Cover the baking tin with tin foil and bake for 25 minutes, then remove the tin foil and bake for a further 10-15 minutes.

Pierce the blondies with a stick to check they are fully baked, then remove from the oven and allow to cool completely before removing from the baking tin.

Chop into squares and enjoy.

Gingerbread JAZZ™ Apple Crumble Pie

Recipe by Freycobwww.freycob.co.ukFacebook: /freycob l Twitter: @freycob l Instagram: @freycob

“This Gingerbread JAZZ™ Apple Crumble Pie is the perfect warming dessert for an Autumn evening when matched with deliciously creamy, hot vanilla custard. The tongue-tingling heat of the ginger in the crust and the crumble pairs perfectly with the crisp, slightly sharp, apple filling and the crunchy thick topping. Equally, it’s perfect matched with ice cream or thick, double cream for a chilled topping.”

Line a 20cm / 8” springform tin with baking parchment on the bottom and sides.

For the gingerbread crust, in a food processor, add the 380g plain flour, bicarbonate of soda, soft brown sugar, ginger and cinnamon with the cubes of cold butter and pulse until it resembles breadcrumbs. (You can use the rubbing in method by hand, if you prefer).

Add the egg, egg yolk and lemon juice and pulse/mix together until just combined.Tip the gingerbread mix into the springform tin and, using a spoon, ease the mixture up the sides of the tin to form an even thickness crust. The crust will be lovely and thick all round.

Chill the gingerbread crust for 30 minutes.

Preheat the oven to Convection 190oC / Fan 170oC / 375oF / Gas 5.

Remove the gingerbread crust from the fridge and pour in the cooled apple mixture, and even out the surface.

For the crumble topping, blitz together (or rub in) the self-raising flour, ground almonds, cold butter, demerara sugar and ground ginger until it resembles breadcrumbs.

Pour the crumble topping on top of the apple mixture, spread out to an even layer. Bake for 55 minutes until the top is golden.

Carefully remove the sides of the springform tin and the baking parchment from the sides of the crust, and return the pie to the oven for a further 10 minutes to crisp up the outside.

Remove from the oven and allow to cool for 5-10 minutes on the springform base, before carefully removing it to allow to cool.

A generous slice can be served hot or cold and is delicious with cream, vanilla ice cream or custard.

Ingredients (Serves 6-8)For the filling6 JAZZ™ Apples, cored and segmented into 8 pieces3 tbsp honey1½ tsp ground ginger2 tsp cornflour2 tsp cold water

For the gingerbread crust380g plain flour½ tsp bicarbonate of Soda60g soft light brown sugar2 tsp ground ginger1 tsp ground cinnamon100g cold butter, cubed1 egg1 egg yolk30ml lemon juice

For the crumble topping:100g self-raising flour50g ground almonds75g cold butter, cubed75g demerara sugar2 tsp ground ginger

MethodTo make the filling, segment the JAZZ™ Apples into 8 using an apple slicer. Discarding the core, place the apple segments into a heavy bottomed saucepan with the honey and ginger.Cook gently on a low heat for 15-20 minutes, with the lid on, until the apples are pulpy and cooked through.

Mix the cornflour with the cold water to a paste. Add the cornflour mix to the apples and stir continuously until thickened.

Remove the apples from the heat and allow to cool completely.


Desserts

Baked JAZZ™ Apples with Cinnamon Stuffing & Orange Syrup

Recipe by Hedi Heartswww.hedihearts.comFacebook: /HediHeartsCleanEating l Twitter: @hedihearts l Instagram: @hedihearts

MethodLine a baking tray with baking paper and preheat your oven to 180 degrees.

Wash and core the apples. Using a sharp knife carefully cut out the core, then use a spoon to scrape out the bottom of the core.

Put the cored apples on the prepared baking dish.

Make the filling by processing the hazelnuts, dates, cinnamon and vanilla extract in a food processor until coarsely chopped.

Spoon the filling in to the apples until it’s about to overflow.

Bake apples for around 30 minutes, or until they are tender when pierced with the tip of a sharp knife.

Set baked apples aside and make the orange syrup by squeezing the juice from oranges into a small saucepan. Add in the sweetener and simmer over medium heat until reduced by half. You should have a syrupy like texture.

Serve the apples with the orange syrup and enjoy!

Ingredients (Serves 4)4 JAZZ™ Apples¼ cup hazelnuts¼ cup dates (You can use prunes or apricots too)½ tsp cinnamon1 tsp vanilla extract

For the orange syrupJuice from 2 big oranges¼ cup date/rice/maple syrup

Desserts


“Baked Apples are one of the easiest apple recipes you’ll ever make! It always reminds me of my childhood, when I used to pick apples straight from the tree and my mum would bake them. She would normally make them with a mixture of breadcrumbs, cinnamon and sugar. I created this healthier version, which is as good, if not better than the traditional recipe.”

Mulled JAZZ™ Apple Juice

Recipe by Fuller Figure Fuller Bustwww.fullerfigurefullerbust.comFacebook: /FullerFigureFullerBust l Twitter: @FFigureFBust l Instagram: @fullerfigurefullerbust

MethodThrow everything into a saucepan and let it simmer on a low heat for 10 minutes, and then serve it in a wine glass with some crisp JAZZ™ Apple slices! Glorious!

Ingredients (Serves 4)Juice of 2 JAZZ™ ApplesSlices of JAZZ™ Apples Orange slices Cloves Star anise Cinnamon Vanilla

Drinks


“I love that this is a drink that you can enjoy without it being obviously booze free, and you don’t have to sacrifice anything in order to get the yummy taste of winter.”

JAZZ™ Apple Hot Toddy

Recipe by Two Thirsty Gardenerswww.twothirstygardeners.co.ukFacebook: /twothirstygardeners l Twitter: @ThirstyGardener l Instagram: @ThirstyGardener

MethodCut off a slice from your JAZZ™ Apple and set it aside for later. Roughly dice the rest of the apple, including the core.

Fill your chosen drinking mug with water and pour it into a pan. Then pour in another third of a mug of water – this will allow for evaporation. To this add the diced apple, cloves, cinnamon and lemon juice. Peel and finely slice or grate the ginger and add this as well.

Bring the liquid to the boil then turn the heat down and gently simmer for 15 minutes. As the pieces of apple soften you can press them against the side of the pan to squeeze out maximum juice.

Pour in the brandy or rum and give it a good stir, then strain the liquid into your mug.

Dice the slices of apple you set aside into raisin-sized pieces and sprinkle on top. Breathe deeply while sipping and enjoy the spicy aromas of this warm and comforting appley booze.

Ingredients (Serves 1)1 JAZZ™ Apple1 ⅓ cup water2 cloves½ cinnamon stick1 tsp lemon juice½ thumb-sized chunk of ginger60ml brandy or dark rum2 tsp honey

Drinks


“When the temperature cools, or if you’re feeling a bit under the weather, few things provide a better pick-me-up than hot, spicy booze. This recipe is a twist on the famous hot toddy, featuring a JAZZ™ Apple at its core.”

The JAZZ™ Apple JourneyOriginating in the beautiful orchards of New Zealand, JAZZ™ Apples are a funky fusion of a Braeburn and a Royal Gala. The first British JAZZ™ Apple crop hit the shops in November 2007 and fast-forward 12 years, JAZZ™ is now the joint fastest-growing apple variety in the UK and the 5th most popular variety.

Now available in Aldi, Asda, Booths, Co-op, Lidl, Morrisons, M&S, Ocado, Sainsbury’s, Tesco and Waitrose, JAZZ™ are a global favourite grown in over ten countries around the world.

Website: www.jazzapple.com/ukFacebook: www.facebook.com/JazzAppleUKTwitter: @JazzAppleUKInstagram: @JazzAppleUK

RECIPE BOOK 14

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