1. Peel apple. To remove core, push an apple corer straight through apple from stem to base.
2. If you don’t have a corer, cut peeled apple into quarters with core still in, then use a teaspoon to scoop out core from each piece, or use a sharp knife to cut core away.
3. To stop apple slices from turning brown, fill a bowl with water, tip in apples and squeeze in juice from 1 lemon. Cover with cling film until needed.
Use your skills to make these triple-tested recipes:
Baked apples recipe
Baked sausage with apple recipe
More Sunday lunch recipes
Black two-tone apple corer, Swiss peeler solid, Kuhn Rikon UK. Oak chopping board, Lakeland. Pro chef’s knife, Loft 24-piece dinner set, Zwilling J.A. Henckels. Classic glass bowl (1 litre), Classic glass measure jug (1 litre), Pyrex.
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