Autumn baked apples with pecan and dried fruit stuffing

It is that time of year again. It is getting cold, wet and blustery outside, Autumn is now in full swing. The rain was so heavy this evening that my bicycle brakes failed on me as I was hurtling down a hill, narrowly missing a head on collision with an oncoming bus. Thankfully I weaved onto the path just in time, but it put the s**ts up me enough to think it may be time to buy that new bike I've been banging on about for an eternity. But anyway, enough about my near-death experiences, Autumn is a time of soft fruits, golden trees, soft light and harvest moons. I do love this time of year.

This is a proper Autumnal recipe. Hot, soft baked apples with nuts and dried fruit and a big dollop of hot custard. I imagine Greek yogurt would go well with this too, or good quality ice cream. This recipe wasn't spiced, however to make this an even more special seasonal dish, adding any or all of the traditional Christmas spices* could set this recipe alight.

This is my Mum's recipes. She doesn't remember where she got it from, so all measurements are estimated (as with all my recipes.. sorry, it runs in the family). It is really easy, and you can use whatever you have in the cupboards. It is highly adaptable. The recipe can easily be doubled, tripled, quadrupled, whatever you like. A great, easy, healthy dessert.

Autumn baked apples with pecan and dried fruit stuffing 

 Serves 3 (can easily be doubled)
3 large eating apples
30g butter/ non-dairy margarine
45g demarera sugar
1 tsp mixed spice* (see below, optional)
Handful pecans (and/or other nuts, flaked almonds are LOVELY)
Handful raisins, sultanas, cranberries (or whatever you have)

1. Heat the oven to 200 degrees
2. Core the apples using an apple corer
3. Score the outside of the apples, just above the centre
4. Mix the butter, sugar, spice (if using), nuts and fruits together in a bowl
5. Stuff the mixture into the cored apples
6. Place the apples in an oven proof dish
7. Pile any extra mixture on top of the apples
8. Add a splash of water to the dish to help the apples soften in the oven
9. Place in the oven for around 35 minutes, until the apples are soft
10. Place an uncooked pecan on top of each baked apple
11. Serve with custard, Greek yogurt or ice cream

*Spice mix
You can buy mixed spice from the supermarket, or make your own.
1tsp ground cinnamon
1tsp ground allspice
1tsp ground ginger
1tsp ground cloves
1tsp ground nutmeg
1 tsp ground coriander

1. Blend all spices together, and store in a sealed jar away from light.

Avocado and Marmite on toast (a homage to the black stuff)

Ok, so I can't call this cooking, it is more of an amalgamation of a handful of ingredients (well, isn't all cooking, really?). If you have never tried avocado and Marmite together, DO IT NOW! Alright, so Marmite has the whole love/hate thing going on, therefore it may not be to everyone's taste. But if you are a lover as I am, then the creamy taste of avocado compliments the umami (savory), salty taste of Marmite incredibly well.

I read a while ago about a professor coming up with the theory that if we send Marmite to the Middle East, it could bring peace to the Arab-Israeli conflict due to the high zinc content it possesses. You can find the article HERE. It was also on the BBC show QI if you prefer Stephen Fry to charm you with the story (as I unequivocally do).

Whilst on my hunt for Marmite trivia, I also stumbled across THIS very interesting article. After the March 2012 earthquake in Christchurch NZ, one of the cooling towers in the only Marmite factory in New Zealand got damaged, forcing the factory to close. This in turn caused a shortage in Marmite, causing panic buying, with the media sparking the term 'MARMAGEDDON'. They offered advice such as only rationing your Marmite usage to once a day, and only using it on toast so it spreads thinner and ultimately lasts longer. Oh Marmite, what a life it would be without you.

Anyway... try this recipe, it's yummy!

Avocado and Marmite on toast

Serves 1 
2 x good quality wholemeal/ multi seeded bread
Butter (or dairy free alternative)
Marmite (to taste)
1/2 ripe avocado
Freshly ground black pepper
Fresh basil leaves, torn
Spinach
Cherry tomatoes

1. Toast the bread 
2. Once toasted, butter one side of the toast and spread the Marmite to you taste. Due to the creaminess of the avocado, you can definitely apply a little more Marmite than usual, as the avocado neutrilises the strong flavour of the Marmite.
3. Split the avocado into half, and mash it up to make a kind of spread.
4. Spread the avocado onto the toast.
5. Sprinkle freshly ground black pepper on top and scatter the basil leaves on top.
6. Wash the spinach and quarter the cherry tomatoes, and add as a side salad.