Bramley apples mix well with so many fruits, particularly rhubarb, which is now fattening up beautifully. Buy it from the shops if you must, but first ask friends who keep allotments or grow it in their gardens, if they have any to spare. Most gardeners will have loads to share around now, and it tastes best when pulled fresh from the earth.

You will need: n 8 tablespoons of sweetened apple puree made from Bramley apples n A tspn chopped ginger or pinch of powdered ginger n Ready-made filo pastry (this comes in 400g packs – any you have left over can be frozen for another day).

n 2oz melted butter n Approx two fat sticks of rhubarb n Dash of grenadine (optional but nice as it adds sweetness and colour) n Icing sugar to decorate the parcels.

Method:

  • Prepare apple purée – if you make too much, don’t worry, it can be frozen and used for another recipe.
  • Stir chopped ginger or powdered ginger into the apple purée
  • Slice the rhubarb into thin strips and poach in a little water, sugar and a dash of grenadine – when cooked remove from the heat and keep warm.
  • Melt the butter but do not let it bubble.
  • Carefully open the pack of filo paste; remove one sheet at a time, covering the rest to stop the pastry drying out while you work.
  • Lay the first sheet on to a clean surface, brush all over with melted butter, cut the sheet into two squares, and lay one upon the other.
  • Repeat this process to give you four sheets of buttered filo, then place spoonful of the apple and ginger purée in centre of the buttered square.
  • Bring two opposite corners of the square together, pinch into shape, then bring the other two to the centre to form an attractive parcel.
  • Brush finished parcel with butter, and then use a fish slice to gently place on oiled baking tray.
  • Repeat this process until you have used up the purée.
  • Bake in a moderate oven for about 15 minutes, or until the pastry has turned a delightful golden brown.
  • Sieve icing sugar on to the parcels.
  • Make up the dish by arranging the cooked rhubarb strips on the serving dish, then place the parcels on top.
  • Serve with double cream or yoghurt.