"Living in the Apple Isle and coming into apple season, how could I not represent?" says Moyle. "A local apiarist, Miellerie Honey, and an incredible goat cheese producer, Tongola, provide us with the heroes of the dish - it's generally just a case of not messing it up in order to show the quality. I love lady in the snow apples, but you can use any tart apple."
- 10 fresh bay leaves
- 200 gm honey
- 10 lemon verbena leaves (optional)
- 6 tart apples, such as lady of the snow or Granny Smith, peeled and cored
Sweetened goat’s curd
- 250 gm goat’s curd
- 100 ml goat’s milk
- 1Dry bay leaves on baking paper in the microwave at 50 per cent power for 18 minutes, or preheat oven to 120C, place bay leaves on a tray lined with baking paper and bake until dried (15 minutes). Grind to a powder in a spice grinder or mortar and pestle.
- 2Increase oven to 180C. Bring honey and 200ml water to the boil in a saucepan over medium-high heat, add lemon verbena leaves and set aside to infuse (10-15 minutes).
- 3Place apples in a roasting pan large enough to fit them snugly in a single layer, pour over honey water, cover closely with a sheet of baking paper and bake until just tender (20-25 minutes), then cool apples in poaching liquid (3 hours).
- 4Whisk goat’s curd and milk with 80ml poaching liquid and serve alongside apples with a little poaching liquid and a dusting of bay leaf powder.
Drink Suggestion: Grappa. Lidia Levi Grappa Gentile Alla Camomilla.