An actual perfect bowl of comfort. Stewed apple gently restores the gut lining and will keep you nice and full all morning. Whack this on the hob on a Sunday eve and enjoy that dreamy cinnamon smell as you leave it to simmer. I make a batch this size and eat it for breakfast all week - on top of porridge, or greek yoghurt (as pictured) with toasted nuts, a spoon of almond butter or a handful of granola.
10 apples (Braeburn)
Knob of ginger, grated
Pinch of cinnamon
Squeeze of lemon
Chop up your apples into small(ish) pieces - no need to peel, there is lots of good fibre in the skins which your tummy will thank you for
Put all your ingredients in a large saucepan with a big splash of water, bring to a simmer, pop the lid on and leave to cook for 30 minutes or so
When the apples have completely broken down, check the liquid in the pan - if it looks too watery, ramp up the heat and drive off some of the juices. If not, you’re good to go.