Raymond Blanc, the two-Michelin-starred chef, continually tries out new apple varieties, putting them through their paces in his kitchens. So far he has chosen 115 of his favourites to plant in the orchard at his Oxfordshire restaurant Le Manoir aux Quat’ Saisons.
Raymond advises that the secret of cooking apples relies on choosing the right variety for a particular dish – you need the right balance of acidity and sweetness, and texture is important too.
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