Graham Garrett

Graham Garrett

19th January 2016
Graham Garrett


Out the back of the restaurant we have elderflower bushes, wild brambles and crab apples. We have cobnuts too, we are surrounded by them in Kent, so we thought we'd do a dish with them all.

serves 8


  • for the pressed apple
  • 10 Cox's Orange Pippin or Braeburn apples
  • 50g butter, melted
  • 5g pectin (optional)
  • for the elderberry sorbet
  • 250g elderberries
  • 100ml water
  • 25g liquid glucose
  • 75g golden caster sugar
  • 2g super neutrose stabiliser
  • 1/2 leaf gelatine, soaked in cold water to bloom
  • 10ml lemon juice
  • for the cobnut cream
  • 100g cobnuts, roasted and skinned
  • 100ml milk
  • 150ml whipping cream
  • 3 large free range egg yolks
  • 50g golden caster sugar
  • 10g cornflour
  • for the brambles
  • 40 brambles
  • 50g golden caster sugar
  • 1tsp water
  • for the cobnut crumble
  • 100g plain flour
  • 30g muscovado sugar
  • 50g golden caster sugar
  • 40g skinned chopped cobnuts
  • 20g jumbo oats
  • a pinch of ground cinnamon
  • 80g butter
  • wild sorrel leaves


To make the pressed apple, peel and core the apples. Slice them very thinly on a mandoline. In a bowl, toss them in the melted butter and pectin (if using). Line a small terrine mould or 500g loaf tin with parchment paper. Layer the apples neatly and evenly in the tin. Cover with foil and bake at 180°C for 1 hour. Remove the foil and replace with a piece of parchment. Press the apples down before returning to the oven. Continue to cook for another hour or until lightly coloured and completely soft. Leave to cool a little before placing a weight on top, to press, and putting them in the fridge.

To make the sorbet, put the elderberries, water and glucose into a saucepan. Bring to a simmer. Mix the sugar with the stabiliser and add to the fruit mixture to dissolve. Transfer the fruit to a blender and blitz to a smooth purée. Squeeze the excess water from the gelatine before adding to the purée along with the lemon juice. Pass the mixture through a fine sieve. Leave to cool before churning in your ice cream machine.

To make the cobnut cream, bring the cobnuts, milk and cream to the boil, simmer for 5 minutes. Remove from the heat and cover the pan with cling film. Leave to infuse for 1 hour. Whisk the yolks, sugar and cornflour together until pale, Add the cobnut milk mixture and whilst stirring, bring back to the boil. Simmer for 2 minutes until thickened before blending to a smooth cream. Pass through a fine sieve and store in the fridge in a piping bag or squeezy bottle.

To heat the brambles, put the berries, sugar and water into a saucepan and warm them until they just start to soften and release their juice.

Be careful not to let them get too soft and mushy.

To make the cobnut crumble, mix all the dry ingredients together and using your fingers, rub the butter in to the mixture, leaving it fairly lumpy. Spread evenly on to a lined baking tray and bake for 12 minutes at 180°C or until crisp and golden.

To serve, turn out the apple, remove the parchment and cut into neat slices. Place a slice on each plate with 5 brambles and a few dots of cobnut cream. Put a scoop of sorbet on top of the apple, sprinkle the crumble and garnish with a few wild sorrel leaves.

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