Sweet, tangy delight. Serve with classic roast pork, particularly fattier cuts, where the acidity of the apples and lemon juice help to counteract all of that richness.

1. To begin, peel, core and dice the apples.

2. Melt the butter in a pan over a low-medium heat. Add the apples, sugar and water and cook gently until soft and puréed.

3. Stir in the cinnamon and lemon juice, then transfer to a jar. Allow to cool a little before serving.