A friend’s given me several cooking apples and suggested that I make crumbles and freeze them. What would chef make?

Tina Roland, Windermere

APPLES have a great use in sweet and savoury dishes. I got my daughter to make apple sauce to use our windfalls from our garden. How about making a celeriac and apple soup? Lovely earthy celeriac’s with some sweetness from the apples. Heat 4 tbsp. olive oil in a large pan and add 2 peeled and chopped onions. Peel 2 large celeriac’s, probably best using a small knife rather than a peeler. Cut the celeriac into a medium sized dice, add to the onions and sweat over a medium heat for about 10 minutes. Add about 6 peeled and diced apples, a few sprigs of fresh thyme and 2 litres of vegetable stock. Season with salt and pepper, turn the heat down and simmer for about 20 minutes or until the celeriac is tender. Remove from heat, place in a blender and blitz till smooth. Stir through 200ml crème fraiche and finish with a little chopped fresh sage.