Heckfield apple, lemon and vanilla tart

Skye’s credentials

‘Unlike modern orchards, which prioritise uniformity and mechanisation, at Heckfield Place hotel in Hampshire, we use biodynamic principles, relying on natural methods for pollination and pest control. This not only promotes biodiversity, but also results in the most delicious fruit.’

Skye’s tip for sustainable sourcing

‘I think most of us are aware that one of the easiest ways to eat more sustainably is by opting for seasonal and locally grown ingredients whenever possible. We can take that a step further by ensuring we are not wasting the precious food we already have. Apples continue to ripen after they are picked and often taste better two or three weeks later. If you have apples on the verge of becoming overripe, there are numerous ways to preserve them rather than throwing them away – from apple sauce to apple ice cream, or mixing with tomatoes for homemade ketchup.’

Why have you chosen this recipe?

‘From around September each year, the Heckfield kitchen is bestowed with a diversity of heirloom apple varieties, grown just a mile down the track in Heckfield Home Farm’s orchard. For this tart, I opt for firm eating apples such as Braeburn or Cox’s. Harmonising the sweetness of apples with zesty lemon, it is delicious accompanied by ice cream. We make ours with milk from our single-herd Guernsey cows – I love being able to taste a subtle change in flavour as the herd’s diet changes with the seasons.’