METHOD

• To make the pickled Bramley apple, peel, core and slice the Bramley apple into 5 mm slices and place in a mixing bowl
• Add a pinch of salt and a good squeeze of lemon juice and coat the apples thoroughly
• Place all the other ingredients into a stainless steel pan and bring to the boil
• Once the sugar has dissolved, remove the pan from the heat and allow to cool
• Pour over the apples and store in the fridge in a sterilised glass jar for up to a month
• To make the bruschetta topping, slice the fennel and shallot as finely as you can
• Blanch the peas in boiling salted water until tender
• Mix all the ingredients (not the bread) together with a pinch of salt, olive oil and lemon juice
• Brush the bread with olive oil and toast on a griddle pan
• When the bread is toasted, remove from the griddle pan and rub all over with the split garlic clove
• Spoon the mixture over the bruschetta and serve