I was brought up during the Second World War when our maxim was always 'waste not want not.' Every scrap of garden produce was used, every crust of bread used to make a bread and butter (or more likely margarine) pudding, nothing but the vegetable peelings thrown away - and those to the pig.
The farmer was brought up like this too and still frowns upon waste (although it is more than he dare do to say so!) - all our unused food (and there is very little of it) goes into the feed trough for the hens.
So you can imagine that this year has been quite difficult because our garden and orchard produced an enormous crop of apples, both eaters, cookers and don't know whichers. Also a huge crop of cooking onions.
The farmer has picked them and put them into boxes and there they sit on the bench in the shed window. Every time I go out into the yard they glare at me accusingly from the shed window. They don't quite knock on the window and call, 'Oy, it's time you used us!' but they might just as well, because I feel that.
I have made apple pies and put them in the freezer, I have made apple and blackberry and apple and raspberry crumbles and put them in the freezer, I have stewed apples, put them in plastic containers and put them in the freezer. As yet I have made no noticeable inroad into any of the boxes.
When Margaret from Thousand Flower was here last week she told me another easy recipe and I tried it today. Alright, it only used four onions and four apples, but I have to say it was delicious and I shall certainly use it again and again. So - here it is, in case you too are overloaded with apples and onions. And even if you aren't then there is no reason why you shouldn't buy some especially. I served it with a casserole made with steak, potatoes, celeriac, carrots, peppers and swede in a rich gravy.
All you need to do is peel and quarter equal quantities of apples (in my case they were eaters as I have so many) and onions and saute them slowly. I used a knob of butter and a small amount of rapeseed oil for this. When they were a nice golden brown I sprinkled a scant spoon of sugar over them to give them a bit of a glaze. Believe me, they were fantastic. Try it sometime.