Orla Drumgoole

Slice it and put just a little tiny layer of parchment between.

And then you can take out two slices at a time.

Well, I always do that.

That post every year gets loads of views because people go, I never thought of that.

But it's so handy.

And it just means that you actually use it.

We used the last of our Christmas turkey last week.

And I know people say, oh my God, it's only supposed to be there for a month.

It's so far down in my chest freezer, it's not going to come to any harm.

And it was very tasty.

I just put it in, but make sure if you heat it, that you put a lid on it.

Or if you heat it in the oven, put it into tinfoil with a little bit of parchment, a little bit of butter on top.

and kind of make a steam packet, and it tastes like Christmas Day.

And the thing is, if you put those into a crumble, by the time if you make a fresh crumble, very often your apple has kind of browned anyway.

I suppose it has.

So the trick with that is put them into water with a little bit of either citric acid or lemon juice and then they will keep.

beautiful colour forever.

What I do with them is before I freeze them, I poach them in a little bit of water.

So I put a litre of water into a pot.

I put 50 grams of sugar and 50 mils of Cointreau.