In order to raise more awareness for our project, we have decided to share some unique apple-based recipes with you. This way, you can engage with our project in a way that is fun, in the comfort of your own home, while simultaneously feeding yourself. We have chosen to ask people who are conscious about food in different ways or have different understandings of it to write these recipes. We have selected people who come from different walks of life and are involved in food production or distribution in some way.

For the first instalment of this, we have asked the wonderful Silka Uddenberg to share a vegan apple recipe with us. Silka has worked with Pierre Koffmann, Helene Darroze and Gordon Ramsay. She’s an ex-pastry chef turned artist, which is why we thought she would be the perfect person to write our first apple-based recipe for us – catering both to art and to food production.

Enjoy the recipe and the lovely illustration Silka drew to go with it! If you’d like to contact and find out more about Silka as a practicing artist you can look at her website: http://silkauddenberg.com/, where you’ll find she’s actually been involved in numerous projects that combine food and art together in fascinating ways! If you want to taste Silka’s food first hand she is also currently working in On Café in Clapham Common, where she makes amazing macaroons.

We hope you can try the recipe out sometime and let us know what you think! Thank you to Silka for thinking of all of our vegan friends out there!

Compressed Apple Terrine with Cider Vinegar Caramel (Vegan)

Ingredients

3 tbsp plant based butter
1.5 tbsp calvados (if wanted)
1.5kg (about 8-10) apples, Cox’s Orange Pippin or Braeburn, peeled, cored and sliced 1-1½mm.

Method

1 For the compressed apple terrine, preheat the oven to 180C/350F/Gas 4.

2 Mix together the butter and calvados. Line a terrine mould (9 x 9 x 18cm/3½ x 3½ x 7in) with silicone paper. Cover the bottom of the mould with a layer of the sliced apples as neat and tight as you can as this will be the top of the terrine when turned out. Brush over the calvados butter mixture to lightly coat every slice. Repeat with all the apple slices up to the top of the terrine – you will need to cut a lot of the slices into two and place them towards the edges of the terrine or you will end up with a tall middle and low sides. The apples should sit at least 2cm/¾in above the lip of the terrine. Wrap the top of the terrine in a double layer of foil and cook in the oven for 90 minutes.

3 Remove from the oven, discard the foil and lightly press the apples with the back of a spatula. Cover the top with the silicone paper and place back in the oven for two hours until lightly coloured and compressed. Remove from the oven and leave to cool.

Cider Vinegar Caramel

Ingredients

100 g light brown sugar
100 g plant based butter
50 ml oat milk
4 tbl spoons organic cider vinegar

Method

Melt all the sugar, make sure there is no lumps. Add butter and oat milk( room temp). Mix until smooth, cool down a bit before adding Vinegar.