Place the apples in a large bowl, then cover with boiling water (you may have to do this in 2 batches). This will remove the waxy coating and help the caramel to stick. Dry thoroughly and twist off any stalks. Push a wooden skewer or lolly stick into the stalk end of each apple.
Lay out a sheet of baking parchment and place the apples on this, close to your stovetop. Tip the sugar into a pan along with 100ml water and set over a medium heat. Cook for 5 mins until the sugar dissolves, then stir in the vinegar and syrup. Set a sugar thermometer in the pan and boil to 150C or ‘hard crack’ stage. If you don’t have a thermometer you can test the toffee by pouring a little into a bowl of cold water. It should harden instantly and, when removed, be brittle and easy to break. If you can still squish the toffee, continue to boil it.
Working quickly and carefully, dip and twist each apple in the hot toffee until covered, let any excess drip away, then place on the baking parchment to harden. You may have to heat the toffee a little if the temperature drops and it starts to feel thick and viscous. Leave the toffee to cool before eating. Can be made up to 2 days in advance, stored in a dry place.
200g mixed good melting cheese, such as Reblochon, Raclette or Gruyère
chopped parsley, to serve
Heat oven to 200C/180C fan/gas 6. Prick the potatoes all over with a fork, then rub with half the oil, some sea salt and black pepper. Arrange on a baking tray and bake in the oven for about 1 hr 15 mins, until their skins are crisp and they are completely tender when prodded.
Meanwhile, heat the remaining oil and half the butter in a frying pan. Add the onion and gently cook for 15-20 mins until softened and golden. Remove from the pan and set aside, add the chopped bacon and fry until just crisp. Remove using a slotted spoon and place on kitchen paper.
Halve each potato lengthways (watch out, they will be hot), then scoop out most of the potato into a bowl, leaving a potato skin shell with a thin layer of potato. In the bowl, crush the potato with the remaining butter and the double cream. Season with salt and pepper. Fold through the onion, bacon, three-quarters of the cheeses and half the parsley. Spoon back into the potato shells and top with the remaining cheese. Transfer to the baking tray and return to the oven for 10-15 mins, until melting and golden. Sprinkle with the remaining parsley and serve with a sharply dressed crisp salad, if you like.
Peel the potatoes, if desired, and cut into five by five millimetre sticks. Soak the cut potatoes in a bowl of cold water for five minutes then drain, rinse and wrap in a clean tea towel to dry.
Place the oil and suet in a large, heavy-based saucepan or a deep-fryer. If using a saucepan, attach a deep-frying thermometer. Heat the fat to 180 to 190?C, or until a cube of bread browns in 30 seconds. Carefully add the cut potatoes, in batches, if necessary, to avoid overcrowding. Cook for about three to four minutes, until beginning to brown. Remove using tongs and drain on a plate lined with kitchen paper.
Reheat the fat to 180 to 190?C, then add the potatoes and fry for a second time, this time for about three to five minutes, until golden brown and crisp. Remove from the oil and drain on a plate lined with kitchen paper.
Whisk together the oil, garlic and parsley in a large bowl.
Toss the hot chips with the garlic mixture. Season generously with sea salt and serve immediately.
To make the chunky caramelised onions. Arrange the onions on a baking tray and season with sea salt and freshly ground black pepper. Sprinkle over the sugar and lightly drizzle with olive oil before roasting for 20 minutes or until softened and sweet.
To make the salsa: finely chop 1 or 2 red chillies, depending on how hot you like it and mix in a bowl with the coriander, red onion, a drizzle of olive oil and the red wine vinegar.
Chargrill the sausages. Generously stuff a salted pretzel-style hot dog roll with the chunky onions, grilled bratwurst sausage and spoon over the chilli salsa.
Serve hot with whole grain mustard and fresh rocket leaves.
1 whole squash or pumpkin – choose a size to match the number of people you want to feed
small roasted or boiled potatoes, to serve
crusty bread, to serve
breadsticks, to serve
chicory leaves, to serve
For 300ml of fondue
100g emmental, grated
100g Gruyère, grated
100g mature cheddar, grated
1 tbsp cornflour
100g crème fraîche
2 tbsp white wine
1 shallot, finely chopped
1 garlic clove, crushed
Heat oven to 180C/160C fan/gas 4. Start to prepare your pumpkin as you would for carving: cut off a ‘lid’ and scoop out all the seeds and membranes. Put the lid back on and sit the whole pumpkin on a sturdy baking tray. Bake following our size guide (see ‘Tip’, below left).
Mix the grated cheeses with the cornflour until completely coated and no excess flour remains. Remove the pumpkin from the oven, discard the lid (or scrape off the roasted flesh and save for the Squidgy pumpkin & ginger loaf, see ‘Goes well with’) and increase the oven to 200C/180C fan/gas 6. Layer up the cheese, crème fraîche, white wine, shallot and garlic inside the pumpkin. Lift back into the oven and bake for 30 mins or until the fondue is melted and bubbling. Eat with spoons, scooping out chunks of soft, roasted pumpkin with the melted cheese.