We were making a batch of apple sauce yesterday and decided to have a little play with a Francis Mallman recipe and took the apple peel out onto a searing hot bbq grill. Once it was about half charred we set this aside and sauteed shallots and garlic from the garden. The charred peel was chopped and added to the shallots and garlic with cold pressed Yorkshire rapeseed oil, cider vinegar, sea salt and cracked pepper. To this we then spooned in some of the apple sauce that had been gently stewing down. The result was a really pleasing tangy apple sauce with a mix of smokey bitter, sweet and sour flavours. This will be going on the menu soon – offered with dishes such as hog roast, pork belly and as Mallman suggests barbecued lamb.