Granny Smith apple

Yes. Their firm, tart flesh holds its shape in pies, crumbles and tarts. For a quick filling, slice them and cook for about 5 minutes with a little butter and sugar before adding them to pastry.

Toss the slices with lemon juice, or keep them submerged in cold water with a squeeze of lemon until you are ready to serve. Pat them dry before using in a salad or lunchbox.

Keep them in the fridge’s fruit drawer to slow softening; they can also be stored in a cool, dark place for a shorter time. Keep them away from potatoes, as apples release ethylene gas that can encourage sprouting.

Their sharpness works well with mature cheddar, pork, walnuts and creamy dressings. Try thin slices in a cheese sandwich or salad, or grate one into coleslaw for a crisp, tart note.

Yes, especially in pies and crumbles: Granny Smith apples are firm and tart, much like many cooking apples. They may need a little more sweetening than a sweeter eating apple.

They are known for a sharp, tangy flavour and are usually tarter than sweet dessert apples such as Delicious apples. Their flesh is also firm and crisp, which helps them keep their shape when cooked.

Yes. Wash and dry the apple well, then eat it with the skin on or peel it if you prefer a softer texture. The skin is also useful for keeping slices intact in salads and packed lunches.