Autumn often brings more apples than anyone can eat fresh. A few simple recipes make sure none of them go to waste.
Stew them with a little water and cinnamon for a sauce that keeps in the fridge for a week and freezes well. Slice them thin and bake at a low heat for crisp apple rings.
Grate a couple into a cake mix or into morning oats. Store the best whole apples in a cool, dark place, wrapped in paper and not touching each other.
With a little planning, the autumn harvest can last well into winter.