Most countries have a collection of apple cultivars which they cook or eat as they see fit but the British chose to distinguish between those which adorned the tables of sumptuous dinner parties and those which finished in the kitchen for cooking purposes. This has ensured that we now have a rich vein of cooking apples which can be used for apple tarts, apple pies, baked apples etc., and those to be enjoyed especially for their unique flavour and colour. Continue reading →