Apple compote

Cook a second batch of quartered apples as before, then add two or three tablespoons of water and two or three tablespoons of sugar.

Stir well on low heat and cook 10 minutes to overcook the apples into a compote.

Add water if needed and mash with a spoon; take the lid off to monitor, and keep cooking until the big chunks fall apart. Firm apples take longer.

Cook a further 15 minutes and press the apples down with a potato masher for texture.

A blender at the start reduces the chunks to a puree and cuts the cooking to 10 minutes.

Leave the compote to cool so the flavours come out.