• SPICED ApPLE· YOGHURT WITH GIN

The gin adds depth and zest to the apple without being perceptible as such. The dish is quick and easyto prepare and, apart from thegin (ofwhich you need only 3 tablespoons), very cheap. For 6.

• INGREDIENTS.

1f2 inehlI em piece cinnamon stick

2 Ibll kg Bramley or similar cooking apples

4 doves

8 oz/250 g caster or light soft brown s'ugar

Juice 1/2 small lemon

3 tablespoons gin

8 oz/250 g Greek or Greek-style yoghurt

• METHOD.

Crush the cinnamon. Quarter, core, peel and slice the apples. Put into a saucepan with the cinnamon, cloves and sugar (do not add water) and sweat over very low heat until the sugar has dissolved and the juice has started to run. Tum up the heat slightly and cook for 10-15 minutes or until the fruit is soft and disintegrating. If it seemsvery liquid, continue to cook until it is fairly thick.

2 Press through a sieve. Allow to cool. Add the lemon juice. Stir in the gin. Add to the yoghurt; stir and chill.