An apple a day keeps the doctor away is the age old phrase. They are good for you and taste delicious. It can be hard to find a more creative way of eating them other than simply cutting them up or putting them into a crumble or a tart. Here are some delicious recipes to try out for those who really enjoy apples.

Baked sausages with apples, onion, raisins and cider

What you will need…

75g (2¾oz) raisins

50ml (2fl oz) brandy (you can use apple brandy, whiskey or just boiling water if you prefer)

2 large onions, peeled

3 eating apples, unpeeled, halved and cored

3 tbsp olive oil

sprigs of thyme

1 tbsp soft light-brown sugar

12 good-quality pork sausages

200ml (7fl oz) dry cider

How to Cook…

Firstly, using a saucepan bring the raisins and alcohol to the boil. Afterwards proceed to take the pan off the heat and leave the raisins time to plump up.

Halve the onions and cut each half into three wedges. Put them and the apples in an ovenproof dish large enough to hold the sausages in one layer. Add 2 table spoons of olive oil, the thyme and some seasoning, then toss the apples and onions with your hands. Sprinkle sugar on each half of apple. Scatter the raisins and their liquor over the top.

The oven should be preheated to 190C. Heat the remaining oil in a frying-pan and fry the sausages until they golden. Place on the apples and onions, pour in the cider, and bake for 50 minutes to an hour, checking them from time to timer. The sausages will be dark brown, the apples golden and tender, and the onions will have absorbed the liquid. You can serve the dish with mashed potatoes and vegetables and proceed to enjoy.

Danish pancake with apple

What you will need…

75g (2¾oz) flour

1 tbsp caster sugar

3 large eggs

125ml (4fl oz) full-fat milk

30g (1¼oz) unsalted butter

15g (½oz) unsalted butter

3 cooking apples, peeled, cored and cut into wedges about 1cm (¾in) thick

50g (1¾oz) soft dark-brown sugar

⅛ tsp cinnamon

generous grating nutmeg

icing sugar for sifting

How to Cook…

Start of by Pre heating your oven to 220C. Then throw the flour, sugar and a pinch of salt into a large mixing bowl. Beat the eggs in a jug and add the milk. Make a well in the flour and gradually add the egg and milk mixture, whisking as you do so to get rid of any potential lumps.

Heat the butter in an ovenproof frying-pan over a medium flame. Once hot (but not brown), pour in the batter and quickly transfer the pan to the oven. Bake for about 18 minutes, until golden and puffy with crisp edges.

Heat the butter in an ovenproof frying-pan over a medium flame. Once hot (but not brown), pour in the batter and quickly transfer the pan to the oven. Bake for about 18 minutes, until golden and puffy with crisp edges.

To make the topping simply melt the butter in a large frying-pan until ,add the apples and cook over a medium heat, turning every so often for about 3 minutes. Add the sugar and spices and cook until the apples are soft but still hold their shape. Spoon the apples on to the hot pancake, sift over a little icing sugar and serve with sour or double cream for brunch, or ice cream for lunch or dinner.

Walnut and apple-stuffed rolled loin of pork with roasted honey

What you will need…

150g/5oz walnuts, shells removed, roughly chopped

2 green apples, chopped

2 sprigs fresh thyme, roughly chopped

200g/7oz butter, softened

Salt and freshly ground black pepper

1kg/2¼lb boneless loin of pork

1-2 tbsp vegetable oil

How to cook…

Preheat your oven to 200C. Then place the walnuts, apples, thyme and two-thirds of the butter into a mixing bowl, seasoning them with salt and black pepper mixing them together into a thick paste. Place your pork, flesh-side up, on a chopping board with the belly flap facing away from you.

Then take a sharp knife and carefully make an incision in the meat halfway down running parallel to the board, cutting almost all the way through. The pork will then open up and you should proceed to stuff the meat with the butter mixture and season with salt and black pepper.

Next grease a piece of foil, make sure that it is large enough to wrap the pork and place the pork on top. Rub the remaining butter all over the pork and roll the meat up into the foil and tie the ends of it with some string. Heat a large roasting tin on the hob until hot and add the vegetable oil.

Place the foil parcel into the tin and cook, turning every 2-3 minutes, until all parts of the parcel have had contact with the heat. Your pork can then be put into the oven the pork to cook. Leave it to cook for around for 1 and a half hours. This dish goes well with mash or homemade wedges and veg.