Apple sauce

Peel and core the apples, chop them and simmer with a splash of water and a squeeze of lemon, covered, for 15–20 minutes until soft. Mash for a rustic sauce or blend until smooth; add sugar only if the apples need it.

Yes. Wash and core them, then cook until very soft and blend; the skins add colour and a slightly more textured finish. For a silky sauce, push it through a fine sieve.

Toss the cut apples with lemon juice as you prepare them, then cook promptly in a covered pan. A little lemon in the finished sauce also helps keep its colour bright.

Cool it promptly, put it in a clean, covered container and refrigerate; use within three to four days. Freeze portions in airtight containers for up to three months, leaving room for expansion.

It is a classic accompaniment to roast pork and sausages, and works with potato pancakes, porridge, yoghurt or pancakes. Stir it into cake batter to add moisture, or spoon it over rice pudding.

Unsweetened apple sauce can replace some oil in cakes and muffins, but the bake may be denser and less crisp; start by replacing half the oil. It can also stand in for an egg in some moist bakes, though it will not bind or lift like an egg.

They are made in much the same way, but apple sauce is usually mashed or blended until smooth, while stewed apples are often left in soft pieces. Both can be made with or without added sugar.

Plain, smooth apple sauce can be offered once a baby is ready for solid foods; serve it without added sugar and use a texture suited to their eating skills. Keep your baby seated upright and supervise them while they eat.