Healthy to the core

AS winter takes a firm grip on us once again many people will be looking for the perfect cold and flu remedy.

And with Bramley Apple Week fast approaching, from February 5 to February 11, what better time to see if an apple a day really does keep the doctor away?

February is the season for Bramley apples and supermarkets are guaranteed to have shelves full of them.

They make for a perfect dinnertime ingredient, whether you like traditional apple sauce with your Sunday lunch or prefer a tasty apple pie with custard for dessert instead.

Packed full of soluble fibre and Vitamin C, they not only help beat those winter bugs but can also help shed the pounds put on after the Christmas break.

But for those who would like a sweeter but just-as-tasty and delicious alternative to apples, why not go out and buy some honey as part of National Honey Week which coincides with Bramley Apple Week.

Classed as one of the purest, natural and most versatile ingredients around, honey is a perfect hangover cure, skin cleanser and energy booster.

It can be used as a sweetener for any meal, including fruit, salads, meat and vegetables and goes down a treat with the kids.

Here are a couple of fantastic recipes to get you on your way.

BRAMLEY CINNAMON MUFFINS

Ingredients:

175g (6oz) self-raising flour

2tsp baking powder

1tsp ground cinnamon

75g (3oz) golden granulated sugar

110g (4oz) cornmeal (polenta)

50g (2oz) chopped walnuts

2 Bramley Apples

2 medium eggs

200ml (7fl oz) semi-skimmed milk

75g (3oz) melted

butter

Method:

THE unique tangy, appley taste of the Bramley perfectly complements the spicy cinnamon and the recipe can be prepared a few days in advance.

To make the muffins easy to eat the mix can be placed into mini muffin cases which are an ideal size for kids.

Heat the oven to 200 C, 400 F or gas mark 6. Place deep paper cases in 12 hole muffin tin.

Sift the flour, baking powder and cinnamon into a bowl, add the sugar, cornmeal and walnuts.

Peel and core the apples, chop into small diced pieces and add to dry ingredients. Beatthe eggs and milk together, add the butter then pour into bowl with the remaining ingredients and quickly fold together until combined. Do not over mix or the muffins will be heavy.

Spoon the mixture into the paper cases, then bake in the oven for 15-20 minutes until golden and firm.

To give the youngsters an extra special treat try adding chocolate chips instead of walnuts.

HONEY LIME AND CHICKEN GINGER KEBABS

Ingredients:

4 skinless chicken breast fillets

4 tbsp easy squeeze honey

Finely grated rind and juice of 1 lime

1 tbsp grated fresh ginger

salt and freshly ground black pepper

1 red and 1 yellow pepper

1 red onion

1 courgette

Method:

1) Cut the chicken into large chunks and put into a shallow nin-metallic dish

2) Mix together honey, lime rind and juice, ginger and seasoning, pour over the chicken, cover and put into the fridge for 2 hours.

3) Halve the peppers and remove stalks and seeds. Cut the peppers into squares. peel the onion, halve lengthways, then cut each piece into four pieces.

4) Cut the courgette into 1cm pieces

5)Thread alternative chicken pieces and vegetables onto kebab skewers. Brush the whole kebab with remaining marinade and cook under pre-heated grill. Turning from time to time for 10-12 minutes or until the chicken is cooked and the vegetables are crispy and golden.