Nothing is wasted in Lotte Duncan’s kitchen, even bruised windfall apples can be used to create delicious treats and preserves that can be enjoyed throughout the winter. Her Winter Tonic Jelly, that is spiced up with cinnamon sticks, cloves and star anise makes a great drink if diluted with hot water and a tasty spread when serving hot scones for tea.

You will need: Approximately 2lb (900g) windfall apples — quartered but not peeled or cored Approximately 2lb (900g) mixed autumn fruits — blackberries elderberries, damsons, plums or blackcurrants.

Juice of 2 lemons Three star anise 12 cloves Two cinnamon sticks Granulated sugar (quantity will depend on how much juice you get) Small piece of muslin, jelly bag and some string.

Method: Place the fruit in a large saucepan or preserving pan. Add the lemon juice and enough cold water to cover.

Bring to the boil and simmer for 30-40 minutes or until fruit is soft and pulpy.

Allow to cool for about ten minutes then transfer to a jelly bag and let it drip through overnight into a pan. Don’t push it through or it will go cloudy.

The next day, measure the liquid into a large, clean saucepan and for every pint (570ml) add 1lb (450g) sugar.

Wrap the star anise, the cinnamon sticks and the cloves in the muslin, tie with string and add to the pan.

Heat the juice gently until sugar dissolves. Simmer the jelly until it reaches setting point (usually 105C).

Remove the spices, pour the jelly into sterilised jam jars, seal and label.

This jelly will keep in a cool dark place for up to a year.