An apple a day truly keeps the doctor away, but eating an apple a day can be boring. How about spicing it up with a different quick-cook recipe every day?

Char-grilled Apple and Cheese

1 apple, cut in half and core removed
2 tsp brown sugar
50 g cheddar, cut into 2 chunks
25 g apple, finely chopped
50 ml double cream

Preheat oven to 200F

Heat an ovenproof griddle pan until smoking. Add the apple, flesh-side down, and char-grill for two minutes.

Turn the apples over and place a piece of the cheese into the hollowed core of each apple half.

Sprinkle the sugar evenly over each apple half and transfer to the oven to bake for ten minutes, or until golden

Place the apples into the center of a warm plate. Sprinkle the finely chopped apple and drizzle with cream. Serve.

Apple Crisp Crumble

3 Granny Smith apples, peeled, cored, and cut into 8
4 plums, peeled, seeds removed, and each cut into 4
50 g mixed dried fruits
1 tbsp soft brown muscovado sugar (a type of very dark brown sugar)
½ tsp ground cinnamon
½ tsp apple pie spice
1 orange, juice and grated zest only
2 tbsp plain flour
175 g unsweetened muesli or granola
vanilla custard, to serve

Preheat the oven to 350F.

Combine all the ingredients except the muesli or granola. Mix into a baking dish.

Sprinkle with the muesli or granola. Bake in the oven for 45 minutes until golden and the fruit is bubbling.

Serve with vanilla custard.

Caramelized Apple

1 granny smith apple, cut into 8 pieces
icing sugar

Sieve the icing sugar into a hot pan and allow to caramelize to golden brown.

Add the turned apples and toss until richly colored.

Spicy Toffee Apple Ice Cream

290 ml full cream milk
300 ml double cream
1 vanilla pod, split lengthwise
6 medium free-range egg yolks
175 g caster sugar
450 g dessert apples, peeled, cored, and chopped
2 tbsp lemon juice
1 tsp ground cinnamon or mixed spice (optional)
75 g toffee, cut into pieces
mint leaves and lemon zest curls for garnish

Put the milk, cream, and vanilla pod in a saucepan and let it boil. Remove from heat and leave the flavors to infuse for 15 minutes.

Strain and discard the vanilla pod and seeds.

Whisk the egg yolks and sugar together in a bowl until pale and fluffy.

Whisk in vanilla cream and pour the mix into a clean saucepan.

Cook over a very low heat, stirring all the time, until the mixture thickens and coats the back of a wooden spoon.

Place the prepared apples in a saucepan with the lemon juice and cook over low heat until soft.

Mash the apples and leave to cool. Stir in spices if needed.

Stir the toffee pieces and apples into the custard and pour into a shallow polythene container. Freeze for 30 minutes, then beat with a fork. Repeat this process then freeze until hard. You could also use an ice cream making machine, following the machine's instructions.

Take out of the freezer for 30 minutes before serving. Scoop into sundae dishes and decorate with mint leaves and lemon zest curls.

Cinnamon Apple Fritters

2 apples
110 g plain flour
1 tsp cornstarch
pinch of caster sugar

salt

1 egg
150 ml milk
vegetable oil, for deep frying
caster sugar and cinnamon, to sprinkle
double cream and honey, to drizzle

Heat the oil for deep frying to 350F, or until a cube of bread dropped in becomes golden brown in 30 seconds.

Remove the core from the apples.

Slice the apples into rings.

Place the flour, cornstarch, sugar, and salt into a large bowl. Gradually beat in the egg and enough milk to form a batter.

Dip the apple rings into the batter to coat well and fry the fritters for 3 to 4 minutes or until golden.

Remove the fritters from oil with a slotted spoon and drain on absorbent paper towel.

Sprinkle generously with sugar and cinnamon.

Drizzle it with cream and honey.