Apple Day and Gin and Tonic Day – indeed, why not make a week of it?

The apple is used as a symbol of the physical, cultural and genetic diversity that we shouldn’t allow to slip away. The hope is that linking particular apples with their place of origin helps orchards to be recognised for their contribution to local distinctiveness. Nowhere is this more pertinent than in Armagh where the Bramley apple has been given Protected Geographic Indicator status. This year’s crop seems to have been better than ever. Brining chicken is a great way of imparting flavour into it and here the brine contains blended apple along with the salt, sugar solution. Leave overnight then remove from brine, pat dry and cook. To finish it off I’ve added a glaze of apple juice, cider vinegar and maple syrup. There are some amazing local apple juices on the market now as a well as cider vinegars and this recipe brings them together beautifully.

For something sweet and apple based I’ve added a recipe for an apple streusel slice – pastry topped with stewed Bramley and then a crunchy oaty topping. Eat it warm with ice cream or custard or allow to cool and enjoy like a tray bake.

International Gin and Tonic Day is on 19th October and an occasion launched by Jayne Withers in honour of her grandmother Mary Edith who was partial to an occasional tipple. She passed away at the age of 95 with a gin and tonic beside her bed. A g and t is technically a cocktail as it contains two ingredients. It was created by officers of the Presidency Armies, the military force of the East India Company which operated on the Indian subcontinent, an area where malaria was a persistent problem. A Scottish doctor called George Cleghorn found that quinine could be used to treat the disease. Quinine on its own is incredibly bitter and the resourceful officers added sugar, lime and gin to the mix and the gin and tonic was born. To combine my two favourite culinary days I’ve added a recipe for apple gin. Chop red eating apples and place in a kilner jar with some gin – enough to cover. After a week at room temperature add honey and more gin. Leave for a few days, shaking occasionally and then strain. Store in the fridge and use to have with tonic or some of our delicious apple juices. The leftover gin soaked apple is lovely added to a fruit salad. They can be frozen until needed. Happy Apple and G and T days!