With an almost instant change of season we welcome a change of produce. My favourite summer vegetable has to be the humble courgette with its stunning edible flower as well as the humble heritage tomato and seasonal fruits. British seasonal berries are now coming in to season and they provide a perfect snack especially if they are selected as part of a mixed fruit salad, dropped delicately over mum’s famous Sunday trifle or simply skewered and dipped into melted chocolate, YUM. As the school term end approaches the children will be off school for around 7 weeks! Love and fear immediately take hold of my heart. How will I keep them fed and happy for 7 weeks? They turn into grazers and just love to constantly eat. It’s exhausting. I am constantly asked by my children ‘What can we eat now mum?’ …. I mean every 5 minutes or so!


So here is my little go to snack. If I’m honest I probably love them a little more than my children and I think that is because they are a little chewy so require time and patience to enjoy them. My anytime dried apple rings are honestly just so moreish, easy to make, prepare and ready from scratch in 5 days or so. They make a fantastic snack anytime of the day whilst making a great addition to a breakfast, picnic, or lunchbox. Have fun by choosing a few different or favourite varieties of apples. Perfect for half term and if made in bulk this fantastic and extremely health treat will see you through the incredibly long summer holiday break!

Summer apple rings.

Prep time: 15 minutes
Soaking time: 1 hour
Drying time: 4-5 days (depending on your room temp etc.)
6 apples of your choice
Large bowl of cold water
1 large lemon
2 cleaned & oiled garden canes (Rub the canes with olive oil using a kitchen towel)

1. Ensure the apples you use are blemish and bruise free, this will ensure they last longer once dried.
2. Into a large bowl of cold water, half and squeeze in the juice from a whole large lemon. Drop the two lemon halves into the bowl of water. This acidity from the lemon will stop the apple slices from discolouring.
3. Core each apple and slice width ways into thin slices, approx. 3mm thick. Ensuring they have a perfect central hole.
4. Place each slice into the bowl of water and allow them to soak for at least one hour.
5. Once all of the apples have had a good soak in the lemony water, drain them and pat each slice dry with a few sheets of kitchen towel.
6. Feed each apple slice onto the prepared and oiled garden canes, ensuring you leave a little space between each slice to allow the air to circulate and prop the canes somewhere safe in your house to air-dry for 4-5 days or so.
7. Once fully dried, store in an airtight container for up to 6 months, we (I) however would normally eat a batch within 2 days.