BRITISH GROWER RECIPE BOOK

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B R I T I S H G R O W E RR E C I P E B O O K

- EIGHT TAST Y RECIPES TO CELEBRATE THE UK APPLE SEASON

THE JAZZ™ APPLE RECIPE BOOK | 3

Hello and welcome to our latest JAZZ™ Apple Recipe book,

British JAZZ™ Apples are one of the last varieties to be picked off the trees so while many of the other fantastic varieties have come and gone, the special JAZZ™ from our shores will still be eating well in late April to early May.

JAZZ™ Apples are a funky fusion of a Braeburn and a Royal Gala. The first British JAZZ™ Apple crop hit the shops in November 2007 and fast-forward 13 years and JAZZ™ is the joint fastest-growing apple variety in the UK.

A lot of this success has to go down to the British growers who showed adventure, vision and determination in planting trees, carefully looking after them and providing the UK market with such high-quality crops year after year. This is highlighted by the fact that since the first British JAZZ™ arrived, the variety has cleaned up at the National Fruit Show, winning the ‘UK’s Tastiest Apple’ title the last four times.

So, this recipe book is to celebrate the beginning of the British JAZZ™ apple season and shine a special light on the JAZZ™ Apple growers we’re all so lucky to have.

Stay safe, stay jazzy! The JAZZ™ Apple Team

Now available in

List of Recipes

04 JAZZ™ Apple Grower Map05 Eating, storing and cooking with JAZZ™ Apples 06 Baked Mincemeat Stuffed JAZZ™ Apples

Castle Fruit Farm08 JAZZ™ Apple, Chicken Salad with Spinach, Walnuts & Dried Berries

Braiseworth Orchards10 Honey Mustard-Glazed Pork Chop with Roasted Cabbage

& JAZZ™ Apples Mansfields

12 Plumford JAZZ™ Apple Tart Plumford Farms Ltd

14 JAZZ™ Apple & Sticky Onion Chutney Monks Farm

16 Blackberry & JAZZ™ Apple Eve Cake A. Hinge & Sons

18 JAZZ™ Apple Blackberry Stacks Chandler & Dunn

20 Berry Good Gin & JAZZ™ Apple Juice A.J Bray & Sons

4 | THE JAZZ™ APPLE RECIPE BOOK

1 Castle Fruit FarmNewent, Gloucestershire

2 Braiseworth OrchardsEye, Suffolk

3 A Hinge & SonsOad St Borden County, Kent

4 Monks Farm Sittingbourne, Kent

5 Plumford Farms Faversham, Kent

6 A J Bray & SonsFaversham, Kent

7 MansfieldsCanterbury, Kent

8 Chandler & DunnCanterbury, Kent

JAZZ™ Apple Grower Map

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3

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5, 6

7, 8

Eating, storing and cooking with JAZZ™ ApplesAsk any grower and they will tell you that the best way to eat a JAZZ™ Apples is fresh and they’re absolutely right. When it comes to a refreshing, healthy, great-tasting snack, crunched whole or sliced, it’s the ultimate taste sensation and lift.

In terms of durability and lasting power, JAZZ™ is once again a big hitter. Most people tell us that JAZZ™ Apples don’t last in their households that long to be able to go off but even so, a JAZZ™ will last for up to 4 weeks in your fruit bowl alone. You don’t have to do a lot to ensure your JAZZ™ is perfect every time but here are a few tips from our expert JAZZ™ Apple growers.

l Storing in the fridge is the best way to ensure your JAZZ™ Apples keep fresh. Test it – it’s amazing how long a JAZZ™ Apple will retain its crunch.

l Keep away from bananas as these can speed up the degeneration process

l Look out for spoilt fruit and separate out fruit which is ripening more quickly than others.

l Once quickly cooked in boiling water, apples can be frozen in slices and used at another time in recipes.

l Never throw away a bruised apple. Just cut off the brown part and chop the rest in to wedges for a quick snack.

If any of your JAZZ™ Apples are past their best or if you’re in the mood to get apple-creative in the kitchen, they are a great ingredient to cook with too. They retain their crunch and structure so are great in salads, tarts and on BBQ skewers but when cooked down or juiced, you still get that unique JAZZ™ Apple flavour.

Whichever way you like to JAZZ™, we hope these grower recipes give you some inspiration to buy British JAZZ™ Apples while you can.


Baked Mincemeat Stuffed JAZZ™ ApplesCastle Fruit FarmCastle TumpNewent GloucestershireGL18 1LS

MethodSlice the tops off your JAZZ™ Apples and carefully core them. Remember not to core them too much or the apple will collapse during the baking.

Once done, get your readymade mincemeat and generously stuff your JAZZ™ Apples and throw them in the oven at 180°C for about 15 minutes until the apples are soft.

Take out the JAZZ™ Apples and allow to cool for about 5 minutes. To serve, simply add a dollop of ice cream, the melted butter and sprinkle some chopped walnuts on top.

Ingredients (serves 4)4 large JAZZ™ ApplesShop-bought or homemade mincemeat

(you’ll need about 50g per apple)Walnuts Small cup of melted butter Ice cream

Castle Fruit Farm has been farmed by the Bentley family since 2002. The farm consists of some 130 acres under orchard crops with two lakes and a variety of different habitats for wildlife. The farm is situated two miles north of the town of Newent on the B4215 road, 12 miles north west of the City of Gloucester. The area is ideally suited to fruit growing because of the local climate and altitude.

Fruit production and all operations at Castle Fruit Farm are carried out with regard to the sustainable use of all resources on the farm including soil, water, air, wildlife habitats, landscape, and where they exist, archaeological features. Production methods integrate beneficial natural, biological and cultural processes into modern farming practices using the most appropriate technology.

Christiana Bentley is a very accomplished and adventurous cook and could probably put together a recipe book all of her own but her chosen recipe is this ever-so-simple but ever-so-tasty, Baked Mincemeat Stuffed JAZZ™ Apples. So good it’s not just for Christmas!


JAZZ™ Apple, Chicken Salad with Spinach, Walnuts & Dried Berries

Braiseworth Orchards Braiseworth LaneEye IP23 7DS

MethodHeat up a pan and throw in a knob butter. Then chop your JAZZ™ Apples into wedges and pan fry them in the butter until golden brown before leaving to one side.

In the same pan add your chicken pieces and cook them for 5-8 minutes, adding a pinch of salt and pepper for taste. Once the chicken is cooked through, put it on a plate and leave to one side.

In a medium bowl, throw in your washed baby leaf spinach and drizzle on some chilli, oil and lemon dressing. Add in the JAZZ™ Apples and chicken pieces then give it a good mix. Once that’s done finish off with some dried berries and crushed walnuts on top.

Ingredients (serves 2)1 pack of baby leaf spinach2 JAZZ™ Apples50g walnuts 100g dried berry fruit3 chicken breasts (chopped into

cubes)Salt and pepper for seasoning Simple chilli, olive oil and lemon

dressing Knob of butter

Jeremy Linsell of Braiseworth Orchards in Suffolk has been in the business of growing apples for many years now and was one of the first growers in the UK to be entrusted with JAZZ™ when they were brought over from New Zealand over ten years ago.

The dedication Jeremy and his team puts into producing the healthiest trees and crop year on year is phenomenal and this was recognised when he starred in a Waitrose advertising campaign with Alan Titchmarsh.


Honey & Mustard-Glazed Pork Chop with Roasted Cabbage & JAZZ™ Apples

MansfieldsNickle FarmAshford RoadChartham CanterburyKentCT4 7PF

MethodStart off by making the honey and mustard glaze. First in a small bowl add the mustard, honey, pinch of salt, pinch of pepper and dried thyme. Give it a good mix and leave to one side for later.

Season both sides of the pork chops with a pinch of salt and pepper, garlic powder and then brush with the honey and mustard glaze. Be generous. Cook in the oven at 180°C for about 45 minutes depending on the size of the chop. Make sure you glaze the chop every 10 minutes.

Take your cabbage and roughly cut into pieces and place them on a flat baking tray. Core your JAZZ™ Apples into segments and add to the tray. Drizzle some olive oil on top and ensure the apples and cabbage are nicely coated. Season with a little pinch of salt and pepper and cook in the oven for 30 minutes.

Once the pork chop is golden brown and sizzling, take out of the oven. Serve your cabbage and JAZZ™ Apples on a plate and lightly brush with some of the leftover honey and mustard glaze. Place your pork chop on top and finish off with a sprig of fresh thyme.

Ingredients (serves 2)2 bone-in pork chops1/2 small white cabbage 2 large JAZZ™ ApplesOlive oil2 tbsp of Dijon mustard2 tbsp of organic honey½ tsp garlic powderSalt Pepper1 tsp of garlic powder½ tsp dried thyme

Mansfields have been in the fruit business for many generations and are currently one of the largest fruit growing, storage and packing operations in the UK, both supplying and providing service provision for apples, pears, strawberries, cherries and plum throughout the year to the UK’s major supermarkets.

Mansfields pride themselves on being land owners who are in direct control of all of their investments, which drives sustainability and enables full traceability and provenance. “Scale and simplicity” is the principle Mansfields employs across its operations, to drive economies of scale and keep pace with the ever changing world of farming.

The business has extensive new orchard plantings with the vast majority of its top fruit planted with the latest concrete post and wire systems to gain higher yields, allow more light within the canopies for improved fruit colour, easier husbandry and harvest practices, and indeed to future proof for ‘fully’ automated picking systems which will arrive in the coming years. JAZZ™ is one of their major varieties, with their first plantings in 2003 and they now have almost 200,000 trees in their portfolio.


Plumford JAZZ™ Apple TartPlumford Farms LtdPlumford LaneFavershamKentME13 0DS

MethodFirst, make the pastry (or you could use shop-bought shortcrust pastry – 500g pack). Either by hand or in a food processor, rub the butter into the flour and icing sugar until it looks like breadcrumbs. Stir in the beaten egg and bring together to form a dough. Form into a smooth ball and chill in the fridge in a plastic bag for 30 minutes.

Roll out and line a round flat tin about 28 x 4 cm, forming a small lip round the edge. Chill the pastry-lined tin for a further 30 mins.

Beat the eggs, caster sugar, lemon rind and juice together in a large bowl. Stir in the warm melted butter then coarsely grate the cooking apples directly into the mixture and mix well. Have the sliced JAZZ™ Apples ready!

Remove the pastry-lined tin from the fridge and spread the runny lemon and apple mixture evenly in the base, levelling with the back of a spoon. Arrange the JAZZ™ Apple slices around the outside edge, neatly overlapping. Sprinkle the apple slices with demerara sugar.

Bake in a pre-heated heavy baking tray at 200oC for about 40–50 minutes until the centre feels firm to touch and the apples are tinged brown.

Ingredients (serves 10)100g butter cut into cubes4 eggs225g plain flower225g caster sugar25g icing sugar, siftedThe grated rind and juice of 2

lemons1 egg, beaten100g butter, melted2 large Bramley apples.

Quartered, cored and peeled (about 350g prepared weight)

2 JAZZ™ Apples, quartered, cored, peeled thinly sliced

25g demerara sugar

Plumford Farms is a mixed farm of apples, arable and a new vineyard. They are situated just outside Faversham in Kent and are run by Chris Elworthy, the third generation to farm Plumford Farm. Chris’ father - Simon - is still in the business after 45 years and it was his idea to grow JAZZ™ Apples.

Chris and his team continue to excel and are immensely proud to be one of the largest JAZZ™ Apple growers in the UK.

This tasty tart is a favourite recipe on the farm.


JAZZ™ Apple & Sticky Onion ChutneyMonks Farm Norton RoadNortonSittingbourneKent

MethodCook the onions down on a low heat until sticky sweet. Add in the JAZZ™ Apple, dark sugar, ginger and apple cider vinegar, lime, salt and 100ml of water and boill until the sugar has dissolved.

Simmer for 2 hours on a low heat, stirring regularly to stop the chutney sticking to the pan.

Pour into sterilised jars, seal and cool. Store in a cool, dark cupboard for two to three months before eating.

Ingredients (makes one 300ml jar)3 good sized onions, chopped4 JAZZ™ Apples, cored and

chopped150g dark sugar1 thumb of ginger80ml apple cider vinegarSqueeze of one lime1 tbsp garam masala1-2 tsp salt1 cinnamon stick

Simon Bray of Monks Farm in Norton, Kent, owns a 39-hectare orchard and is a 3rd generation apple grower. With over 30 years of growing experience and a whole host of awards picked up along the way, including the UK’s Tastiest Apple trophy, Simon certainly knows a thing or two about apples.

Monks Farm, which supplies many of the major supermarkets, mainly grows Gala and Cox along with Bramley, Cox, JAZZ™ and Gala along with UK Granny Smith and Red Delicious.

Simon Bray said: “Apples are my life and I feel extremely privileged to do what I do and work in a beautiful English orchard. I have always believed that British apples, especially Kent’s finest, can compete with any other in the world when it comes to taste so it’s my responsibility to ensure that continues.”

Simon is a big fan of a curry so while this chutney is great for everyday cheese boards and sandwiches, Simon loves it alongside a curry, naan, poppadoms and all the usual trimmings.


Blackberry & JAZZ™ Apple Eve CakeA. Hinge & SonsFarm Office Oad St Borden CountyKent England ME9 8JP

MethodPut the sliced JAZZ™ Apples in a shallow oven proof dish and sprinkle with the brown sugar.

Cream the butter and caster sugar until fluffy. Add one egg and mix. Add the other egg and half the flour and mix again. Add the rest of the flour and a tablespoon of warm water and mix until well combined.

Pour the mixture over the apples and bake for 40 minutes at 180°C until golden brown in colour.

To serve, mash up a handful of blackberries in a bowl and add to the double cream. Mix in and drizzle on top of the cake.

Ingredients (serves 8)500g JAZZ™ Apples peeled,

cored and sliced50g blackberries125g unsalted butter125g caster sugar125g self-raising flour50g soft brown sugar2 eggsA handful of blackberries and

double cream to serve

The story of A. Hinge and Sons began in around 1915 with Alfred Hinge and his son John. They began farming in the Sittingbourne area of Kent having moved from Bexley. Already involved in the London markets and now growing fruit and vegetables together with livestock, Ham Green Farm was bought in the 1940’s. John and his son Richard together with the Mair family carried on until 1987 when, after the hurricane that wiped out most of the orchards, Richard’s son, Robert, took on the challenge of rebuilding the fruit enterprise along with James Mair running the arable enterprise.

Cold storage and irrigation systems coupled with more intensive growing techniques led to an association with Fruition PO and Worldwide Fruit that opened up new supermarket opportunities. This, in turn, lead to newer varieties and in particular JAZZ™.

Today, A. Hinge and Sons farms about 2,500 acres of which 253 are devoted to fruit production. This consists of 180 acres of apples, 20 acres of pears, 30 acres of plums, 20 acres of cherries and 3 acres of apricots with plans to plant another 40 acres of apples over the next couple of years.

Robert has now been joined by his son John to become the 5th generation to be involved in the farm. Alison, Robert’s wife, is particularly fond of making this JAZZ™ Apple recipe - a take on the classic Eve’s cake with a blackberry twist.


JAZZ™ Apple Blackberry StacksChandler & DunnThe Farm OfficeLower GoldstoneAshCanterburyKent CT3 2DY

MethodRoll out the shortcrust pastry and cut into three medium circles with a small bowl and then leave to one side.

In a small pan, crush up the blackberries and cook gently with a one tbsp of water until they start to break down. Add the sugar and cook on a low heat for 5 minutes until it’s incorporated. Then thinly slice the JAZZ™ Apples and place them into warm water.

Place the shortcrust pastry circles on a flat baking tray. Brush on some of the blackberry sauce and then neatly place the JAZZ™ Apples on top of the shortcrust pastry circles.

Bake for about 20 minutes at 180°C until they are golden brown. Once done, let them cool down and then start stacking them on top of each other with a little clotted cream, a few blackberries and raspberries in each layer. Finish off with a final flourish of clotted cream, extra berries, the leftover blackberry sauce, a mint leaf and a dusting of icing sugar.

Ingredients (serves 1)1 sheet of readymade shortcrust

pastry2 JAZZ™ Apples2 dozen blackberries1 tbsp granulated sugar1 tbsp clotted cream Icing sugarA few extra blackberries,

raspberries and mint leaves for garnish

The history of Chandler & Dunn dates back to 1809 when Peter Chandler purchased 26 acres at Goldstone. Over several generations his family have expanded the farm with Mr GS Dunn joining the business in 1922.

Ten family members spanning three generations are actively involved in the business today which provides them with a rich farming heritage and over 207 years of farming knowledge and hands-on experience.

Chandler & Dunn started growing JAZZ™ in 2006 with 7.5 hectares spread over three orchards and since that time they have doubled their plantings of JAZZ™ and been at the forefront of the variety’s rise. JAZZ™ Apples grown by Chandler & Dunn won the ‘UK’s Tastiest Apple’ award at the National Fruit Show Live in October 2020.


Berry Good Gin & JAZZ™ Apple JuiceA J Bray & SonsHam FarmHam RoadFavershamKentME13 7TS

MethodMash up the raspberries in the bottom of a highball glass. Fill with ice, pour in the gin and top with the Framboise and JAZZ™ Apple juice.

Throw a few whole blackberries into the glass and garnish with a slice of lime.

Ingredients (serves 1)70ml gin25ml British Framboise2 JAZZ™ Apples – juiced4 blackberries 6 raspberries

A.J Bray & Sons is based in Faversham, Kent, and is today run by John Bray, whose grandfather had purchased the farm in 1920 before handing it down to his two sons. John followed in his father’s footsteps in 1985 and now oversees the cultivation of Gala, Cox, Bramley and JAZZ™ on the farm.

John began growing JAZZ™ Apples over six years ago and now has 14.3 hectares. Over this period his attention to detail and expert apple growing knowledge have helped him win numerous accolades including the UK’s Tastiest Apple award.

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BRITISH GROWER RECIPE BOOK