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You can use cooking apples, which cook to a lovely, soft, fluffy purée, or sweet eating apples, which require less sugar. Either way, the result is a pleasant, fruity sauce that goes well with lentil loaf or pease pudding.

SERVES 4–6

450g (1lb) apples

4 tbsp water

4 tbsp sugar

15g (½oz) butter

salt

Peel and core the apples, then cut them into smallish pieces.

Put the apple pieces, water, sugar and butter into a medium-sized heavy-based saucepan and cook gently, with a lid on the pan, until the apples are soft.

Season with a little salt, then mash the mixture slightly with a wooden spoon to break up the apple. (Or you can blend it if you prefer a smoother consistency.)

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