Homemade apple puree in 20 minutes: four apples, 100 millilitres of water, lemon and cinnamon, with sugar optional

Every autumn it's the same story: the apples in the bowl ripen faster than we can eat them. Instead of ending up in the bin, in 20 minutes they can become a thick homemade puree - something between a compote and a jam, with no preservatives and exactly as much sugar as you decide.

Ingredients for 4 servings: 4 medium apples, 100 millilitres of water, 1 teaspoon of lemon juice, half a teaspoon of ground cinnamon and, if you like, 1 teaspoon of sugar or honey.

Wash and dry the apples. Peel them if you want a finer texture, or leave the skin on for a more rustic taste. Remove the seeds and cut the flesh into small cubes. Put the cubes in a pot with the water, lemon juice and cinnamon - no sugar yet. Cover and cook over low to medium heat for 15 to 20 minutes, stirring now and then so it doesn't catch. If the water evaporates too fast, add a little more.

It's done when the pieces mash easily with a spoon or fork. The timing depends on the variety, the size of the cubes and how ripe the apples are - overripe ones soften faster. Only then taste and sweeten if needed: ripe apples are often sweet enough on their own, while tart varieties need a little sugar. Mash with a fork for a coarser texture or blend for a smooth puree. Let it cool, then transfer it to a clean airtight jar in the fridge. It keeps for three to four days.

Where it goes: on toast with nut butter or fresh cheese, with yoghurt and oats, chilled as a dessert with crumbled biscuits, as a filling for pancakes and pies, or in cake and muffin batter, where it adds moisture and partly replaces fat and sugar. The most interesting is the savoury version: the puree goes with pork, chicken and some cheeses - but then leave out the cinnamon. Vanilla, ginger or extra lemon are good variations for anyone who likes to experiment.