Borough Market regular Louis Fernando uses a seasonal staple to craft a versatile and refreshing drink
In medieval England, during the celebrations that marked All Saints Day (1st November) children would receive a soul cakes—small spiced treats. I’ve used many of these ingredients to create this warmer. Make a beeline for Chegworth Valley; they’re overflowing with all kinds of apples at this time of year and if you don’t have access to a juicer, they also sell their juice in bottles.
1½ litres apple juice (about 9-10 medium sized apples)
4 additional eating apples, sliced and cored
2 cinnamon sticks
1 small piece of ginger, peeled and sliced
1 tsp allspice
½ tsp nutmeg
4 star anise
In a heavy-bottomed saucepan, bring the apple juice and water to a gentle simmer. Add the rest of the ingredients and heat through for another 10-15 mins.
Take off the heat and stand until cool. Strain the liquid, saving the apple pieces that will have infused with the spices.
To serve, warm through and serve in individual glasses, with a couple of apple slices, a star anise and a little cinnamon stick to garnish.
ALTERNATIVE: For adults who would like additional warmth, add a 25ml tot of dark rum to each glass and stir through.
Recipe: Louis Fernando