In Britain, apples are broadly categorised as cooking apples and dessert apples. Here's a rundown of the most popular varieties.

COOKING APPLES Green-skinned, with tart flesh that holds its shape well during cooking. Bramley and Grenadier are the best-known varieties.

RED DELICIOUS Characterised by shiny red skin, these apples have sweet, very tender flesh. It's one of the few eating apples that doesn't lend itself well to cooking.

GOLDEN DELICIOUS Although grown all over the world and a popular variety sold in supermarkets, it isn't the most flavoursome of apple varieties and can be quite bland.

BRAEBURN Characterised by a mottled red skin with touches of yellow, these apples are a good choice for baking, and make an excellent pie filling. Originally from New Zealand, they're also grown in Britain.

GRANNY SMITH Shiny green, tart and juicy, they make great thirst quenchers, and are best used for eating rather than cooking.

ENGLISH PIPPINS Varying in colour from yellow through to red, most English Pippins have a sweet taste, with hints of refreshing tartness. The most famous varieties are Cox's Orange Pippin and Gala.

RUSSETS Brown-skinned with a crisp-textured flesh and slightly acidic taste, the most widely available variety is Egremont.


Classic autumnal apple puddings include crumbles, cobblers, tarts and pies.

Windfall apples are good for making into spiced chutneys, and pair well with mint and rosemary in herb jellies.

Apple sauce makes a great partner with roast pork. Try spiking it with red chilli, a grate of lemon zest, or a few rosemary leaves.

Apples work well with calves liver, game birds, red cabbage, bacon, black pudding and most oily fish.

Raw apples add a refreshing bite to salads, complementing chicory, peppery watercress, celery and walnuts.

Apple juice is often used to soak dried fruits. Cider makes a great addition to the pan when boiling hams and making creamy chicken dishes.

Ring the changes - try adding a dash of apple liqueur such as Calvados to your favourite apple dessert.