Apple sauce is delicious with roast pork, ham or terrines but this simple purée can also be used in desserts. Cooking the apples sous vide gives a clean crisp flavour and prevents any catching or colouring that can happen in a saucepan.

For a sweetened purée, try adding sugar or honey to the bag before cooking. You could also add spices such as cinnamon or nutmeg before cooking for an autumnal flavour.

For a savoury version, add a little mustard or horseradish to taste when blending the sauce.

Try Simon Hulstone’s Pork belly with apple purée and sprouting broccoli or for something sweet, try George Blogg’s Caramelised white chocolate mousse with variations of apple, muscovado and cinnamon.