We’ve been looking at different foraged foods over the last few weeks- walnuts, quinces, and this week, apples.
We learnt a bit about apple history and varieties, then we prepared and cooked them!
In family groups, the children made apple fritters on the camp fire, and then dredged them in icing sugar before eating them.
To drink, this week we had mulled apple instead of hot chocolate, which went down very well indeed!
Then to round off the afternoon, one family had brought quince jam to try, and another had brought quince jelly, cheese, and home made bread- so we had a wonderful tasting session!