October is apple pressing month. On a (hopefully) dry weekend, we gather a jumble of eating and cooking apples from the orchard to transform into a year’s supply of apple juice, cider, and vinegar. The geese usually waddle after us, motivated both by their love of apples and compulsion for wheelbarrow chasing. Part-way through washing, scrattering, pressing, bottling, and pasteurising, we break for lunch: piping hot sausage rolls, various pickles, and, of course, a glass of freshly pressed apple juice.
- Pork sausages 350g, removed from casing
- Firm pears 2, peeled, cored and chopped into very small cubes
- Sage leaves 6, finely chopped
- Blue Stilton cheese 75g
- Ready-rolled all-butter puff pastry sheet 375g, (approx.40cm x 25cm)
- Egg 1, lightly beaten
- Poppy seeds ½ tbsp