Dehydrated apples

Cover them with hot water and leave for 10–20 minutes, then drain before adding them to porridge, cakes or a savoury stuffing. For a stronger flavour, soak them in apple juice or warm tea.

Yes. Chop them finely and fold them into muffins, fruit cake or flapjacks; they soften as the bake cooks. If the pieces are large or very tough, soak them first so they do not draw moisture from the mixture.

Slice apples evenly, about 3 mm thick, and spread them in a single layer in a dehydrator at 55–60 °C. They can take 6–12 hours; they are ready when dry and leathery, with no damp centre.

Once fully cool, seal them in an airtight jar or container and keep it in a cool, dry, dark cupboard. If you see condensation after packing, dry the apples further before storing them.

They pair well with porridge, yoghurt, cinnamon, nuts and oats, and add a sweet-tart note to pork stuffing or a cheese board. Try them in an apple-and-raisin fruit cake or chopped into flapjacks.

Check the ingredients: plain dehydrated apples should list apple alone. A glossy, sticky coating or a noticeably candied taste can indicate added sugar, while browning alone is not proof.

Yes. They are high in fibre, with 13 g per 100 g; a small handful is a practical snack portion because the slices are concentrated and easy to eat quickly.