Dried apple

Cover it with just-boiled water and leave it for about 20 minutes, then drain before adding it to porridge, stuffing or a cake mixture. For a softer, more flavourful result, simmer it gently in apple juice or water for 10–15 minutes.

Yes: chop it small and fold it into cakes, flapjacks or scones, where the moisture in the mixture will soften it. If the pieces are large or leathery, soak them first so they do not stay tough or draw moisture from the bake.

Keep it in an airtight container in a cool, dry cupboard, away from sunlight and steam. If it becomes damp or develops mould, discard it rather than trying to dry it out again.

Its sweet-tart flavour works with oats, cinnamon, walnuts and sharp cheeses. Add chopped pieces to porridge, granola, a lunchbox mix or a savoury stuffing with onion and herbs.

Dried pear is the closest swap in cakes, porridge and stuffing; chop it to a similar size and soak it if it is firm. Raisins or chopped dried apricots also work, but they are sweeter and change the flavour.

Thin, crisp slices are handy for snacking, while thicker, chewy rings are easier to chop into baking. For a less sweet, more apple-like flavour, choose pieces with no added sugar; avoid pieces that feel damp or sticky.

A small handful, about 30 g, is a practical portion; it is easy to eat much more than you would of fresh apple because the water has been removed. That portion provides 77 kcal and 2.9 g of fibre.