This is a great way of using up windfall apples and fresh walnuts to produce a moist loaf which has a delightful nutty apple taste that goes particularly well with cheese. As both walnuts and apples have been prolific this year, this is one tasty way of using up this autumn offering before all your windfall apples deteriorate and can no longer be used.

YOU WILL NEED 12oz (350g) wholemeal flour 6oz (175g) peeled and cored apple slices 4oz (125g) walnuts in their shells 7g sachet dried yeast Generous pinch salt Warm water.

Method: First prepare the apples and cook them to a pulp with a little water.

Shell the walnuts and chop quite fine.

Drain the apples and mash with a potato masher to achieve a smooth purée, then leave the mix to cool.

When the apples have reached blood heat, scatter the dried yeast into the mix and stir well Place the flour and salt into a large bowl, add the apple purée and mix until the ingredients form a dough, adding water if the dough is too dry. Knead lightly, then place back into the bowl, cover with a cloth and leave for about an hour, or until it has doubled in size.

Turn the oven to 210C/ 400F, or gas mark 6, so that it is at the right heat when you are ready to bake the bread.

Turn dough out on to a clean surface, knock back, knead lightly and either place in a greased bread tin, or shape into a round and place on a baking tray. n Allow to rise to twice its size again.

Scatter a little flour on top of the uncooked loaf and bake for 20 minutes at this temperature, then lower the heat to 190C/375F, or gas mark 5, for a further 20 minutes. It is done when it begins to brown and you get a hollow sound when you bang on the bottom with your hand.

Turn out and allow to cool, before enjoying it with a big chunk of cheese and some pickled walnuts.