1. Peel apple. To remove core, push an apple corer straight through apple from stem to base.
2. If you don’t have a corer, cut peeled apple into quarters with core still in, then use a teaspoon to scoop out core from each piece, or use a sharp knife to cut core away.
3. To stop apple slices from turning brown, fill a bowl with water, tip in apples and squeeze in juice from 1 lemon. Cover with cling film until needed.
Use your skills to make these triple-tested recipes:
Baked apples recipe
Baked sausage with apple recipe
More Sunday lunch recipes
Black two-tone apple corer, Swiss peeler solid, Kuhn Rikon UK. Oak chopping board, Lakeland. Pro chef’s knife, Loft 24-piece dinner set, Zwilling J.A. Henckels. Classic glass bowl (1 litre), Classic glass measure jug (1 litre), Pyrex.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
