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Seasonal Recipes for June:
1.  Asparagus Gratin
2.  Roast Sea Bream with Rosemary
3.  Roasted Cauliflower
4.  Bramley Apple and Ratafia Tart
5.  Apple Dumplings

Bramley Apple & Ratafia Tart

Next month sees the judging of the “Brammy Awards”.  This coveted award recognises an outstanding commitment to the Bramley apple, through in-store support, promotions and merchandising, restaurant promotions or innovative use in products. Like the Bramley itself, the Brammy Award stands for quality and can mark out your organisation as a leader in its support for traditional British produce.  If you think you are eligible to enter the nomination form can be found at
http://www.bramleyapples.co.uk/brammy_awards_entry_form.html .  Good luck!

Lovely and simple to make and very tasty.

Ingredients:  Serves 8

For the Base For the Topping 4oz (100g) plain flour 1½lb (700g) Bramley apples, peeled, cored and sliced 2oz (50g) of butter 1 tablespoon butter 2oz (50g) golden caster sugar 2 tablespoons golden caster sugar 2oz (50g) ratafias (or amoretti biscuits), crushed ½ teaspoon ground cinnamon   A few flaked almonds

Method:

1. To make the base, melt the butter, mix in the other base ingredients and blend together until it has the consistency of fine breadcrumbs.
2. Tip the mixture into a 9 inch (23cm) loose-bottomed flan tin, even it over the tin and press it down firmly.
3. Arrange the sliced apples over the top of the base.
4. Melt the butter and brush over the apple.
5. Mix together the sugar and cinnamon and sprinkle evenly over the apples.
6. Sprinkle the flaked almonds on top.
7. Bake in an oven pre-heated to 200ºC/400ºF/Gas Mark 6.

Next month sees us entering the period of village events (Cherry Day, Fete etc) where I am sure your contributions of home bakes will be very much appreciated.  Don’t forget if you have a favourite recipe I am always happy to add it to the growing list in the Cookery Book.