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Bramley鈥檚 are sold throughout the year, but are harvested in mid-October. They become sweeter with storage.

Bramley鈥檚 contain a high level of pectin, so set easily and make excellent jellies, fruit cheeses, chutneys and mincemeat. Use when cooking with fruit that鈥檚 lower in pectin such as in rowanberries or rosehips to help them set. Bramley鈥檚 thick skins also mean they bake well. Core and stuff with dried fruit, spiced cinnamon butter or a frangipane mixture.

Once cooked, Bramley鈥檚 quickly break down, so use them in pur茅ed dishes such as apple sauce, apple Charlotte, ice cream and mousse. Bake with raspberries, blackberries, quince or pear, or flavour with cloves or cinnamon. Alternatively, use their acidity to cut through the sweetness of root vegetable soups made with beetroot, carrot or parsnip; or lighten a sausage meat stuffing for roast goose or turkey by mixing in their roughly grated flesh.