Tart apples, sweetened and topped with a crisp, buttery crumble.

Ingredients
3-4 apples, peeled and cubed (cooking or dessert apples)
2 tbsp butter (plus extra for greasing)
third cup sugar
½ lemon, zest and juice of
1 cup blackberries
Crumble Topping
1 cup porridge oats
½ cup all purpose flour
quarter cup sugar
third cup butter, melted
Optional: ½ cup nuts (chopped hazelnuts)
To serve: whipped cream 

1. Preheat oven to 350° Fahrenheit (180°C) fan. Grease a medium size ovenproof dish.
2. In a saucepan, gently melt the butter and sugar. Add in the cubed apples and lemon juice.  Cook for 5-7 minutes on a medium high heat (the apples should still be al dente and retain their shape).
3. Remove from the heat and gently fold in two thirds of the blackberries until their juices start to run into the apples. Taste and adjust to your desired sweetness adding more sugar if needed. 
4. Transfer the fruit filling into the greased ovenproof dish. Dot the...

Guinness Stew may well be the mother of all stews since anything simmered for hours is going to be wonderfully tasty. Arguably the most deeply flavourful sauce of all stews, with a rich dark brown flavour, this is an Irish classic. The not-so-secret ingredient that goes into Stew that gives the sauce the deep flavour and colour is Guinness Stout (or 'The Black Stuff' as we often say in Ireland), which is known to be much richer than most beers (the thick foam that gathers on the top of a pint).  Irish Stout is widely exported nowadays and other equally good Irish Stouts such as Murphys Irish Stout or Beamish) can be substituted in this recipe . All Irish Stout is so dark it is almost black and it’s why the gravy of the stew is such a beautiful deep brown colour. Don't get confused between a Beef and Guinness Stew and Irish Stew (which is more famous and authentic, made with lamb and more like a soup when served, with NO guinness). In an Irish Stew, the potatoes are...