Stewed Windfalls with Hollis Mead Yoghurt and Walnuts

A healthy pud that tastes like autumn. Perfect as those cold nights draw in. The last of the summer’s grass making every yoggy drop rich and creamy.

time 30 minutes cooking time
time Serves 4 people
2 tbsp Hollis Mead organic yoghurt (per serving)
500g windfall apples
50g demerara sugar
A fistful of walnuts (rough chopped, to garnish)
1 tbsp water

Slice your windfalls and place in a pan with the sugar and water. Cover the pan and put it on the hob over a medium heat. When it comes to the boil, put the timer on for five minutes and leave to cook.


Give your appley broth a good stir, after about four minutes the apple slices will start to dissolve into a gorgeous fluffy mush.


Cook for a further one to two minutes or until the apple is fluffy but a few chunks are still visible.


Taste. Add more sugar if you’re not sweet enough already. Leave to cool then spoon into a bowl. Refrigerate for up to a week… if you can wait that long!


Serve with velvety smooth Hollis Mead Organic Yoghurt and chopped walnuts for a bowl of healthy, organic, deliciousness.