It’s Toad Hall Cottages’ Food & Drink Month, a mouth-watering tour of some of the West Country’s most passionate and pioneering producers. Join us for a feast of delectable fayre and garner top tips and secret recipes as we delve into the kitchens of our most ingenious and masterful blenders.
Today we travel to the medieval market town of Totnes in Devon, where something wholesome and nutritious is simmering down by the river…
Deep in the heart of South Devon, on the tranquil banks of the River Dart, lies a company on a mission to deliver delicious and salubrious food to the masses while working in harmony with the planet. Tideford Organics is a multi-award-winning initiative that produces a range of soups, sauces, pestos and misos, all of which are organic, vegan, gluten free, free from GMOs and pesticides, nut free, carry no added sugar and are packed full of scrummy ingredients bursting with vitality.
Due to our increasing awareness of the harmful impacts our dietary habits can have on the environment, ethically-minded eating is now high up on the political agenda. Tideford Organics are riding the crest of this wave, spreading a hopeful message about our relationship with food while offering a range of scrumptious alternatives.
As a special treat for all you foodies, Tideford Organics has very kindly shared with us a selection of its gorgeous recipes. First up is Baked Apples with Miso Butterscotch and Almond Crumble…
Baked Apples with Miso Butterscotch and Almond Crumble by Tideford Organics
Prep 10 mins, Cook 40 mins, Serves 4-6
‘Everyone deserves a treat…and when it’s as simple as this and counts towards one of your 5-a-day, why resist?! Like the salted caramel of the dessert world, miso and butterscotch is a match made in heaven. Don’t substitute the light brown sugar or vegan spread as they give this butterscotch its characteristic ‘butterscotch’ taste.’ Tideford Organics
- Butterscotch Apples:
½ tablespoon Tideford white miso
70g light brown sugar
1 teaspoon vanilla extract
120ml single soya cream (I used Alpro Soya)
70g vegan spread (I used Flora Freedom)
2 tablespoons mirin
- Almond Crumble:
50g ground almonds
20g light brown sugar
40g vegan spread
20g toasted, flaked almonds (optional)
- Preheat the oven to 180˚C/Gas 4. In a flameproof dish*, combine the white miso, light brown sugar, vanilla extract, soya cream, vegan spread and mirin. Stir over a medium heat until the sugar has dissolved, approx 3-4 mins.
- Remove the core from the apples. If you don’t have a corer, use a knife or narrow peeler. Cut each apple in half.
- Put the apple halves into the butterscotch sauce, cut side down. Cover it with tinfoil. Transfer the pan to the oven for approx 20-25 mins, or until the apples are easily pierced with a knife.
- Meanwhile, line a baking tray with greaseproof paper. Combine the almond crumble ingredients in a bowl. Using your fingertips, rub in the vegan spread until combined and crumbly.*
- Spread the almond crumble onto the greaseproof. Bake for 10-12 mins, until golden brown.
- When cooked, set the crumble aside and allow it to cool slightly. When cool, break up any large chunks.
- Divide the apples between four plates. Drizzle over the butterscotch sauce and crumble. Top with flaked almonds and ice cream if desired.
If you don’t have a flameproof dish that’s also suitable for the oven, prepare the sauce in a saucepan before transferring it to an ovenproof dish.
It’s best to use vegan spread which is fridge cold. Initially the mixture won’t resemble fine breadcrumbs but don’t worry, you can crumble it up when it’s baked.