Apples are a major part of the Worcestershire heritage, and the county can boast scores of different varieties.

Thanks to the Three Counties Orchard project launched in 2016, stocks of some of our most ancient varieties have been planted throughout the county to ensure their survival for future generations to enjoy.

Local apples have far more flavour than those mass produced purely because of their heavy cropping properties.

Every year, Tenbury Wells celebrates this magnificent crop with the Applefest – this year to be held in the Burbage on October 6.

Here at the Manor we thought we’d pay homage to the apple by conjuring up a special Applefest menu (October 5-7), where every course on the specials board will feature apple: from apple and pigeon breast to apple terrine for pudding.

You might like to try this recipe of ours at home; it takes a little preparation, but is totally delicious.

Slow Cooked Pork Belly, Mash, Toffee Apple, Celeriac & Apple Rémoulade

Serves 4

Pork belly

1/2 pork belly boned and scored

Sea salt to lightly cover skin on belly 100ml white wine

300ml apple juice 1 litre chicken stock

Salt the skin side of the belly and leave on a tray I the fridge for 1 hour

Sweat 1 leek, 3 carrots, 2 sticks celery & an onion in a little oil – colour & then add pork bones from belly

After 5mins add wine and reduce by half, then add the chicken stock and apple juice – reduce by half

Wash salt off belly

Put the vegetables in bottom of a deep tray, put belly on top (skin side down), cover with stock and greaseproof over and then foil

Cook for 4 hours at 145C

Carefully take out and cool slightly then press – cover with greaseproof and press with a tray and heavy object in for at least six hours

Strain the stock for the sauce and reduce if necessary for desired thickness of sauce

When cooking the belly, trim up sides of belly and neatly portion to size, drizzle oil in a cold pan and place belly skin side down and leave until golden

Place in the oven for 12-15 mins at 170C

Celeriac and Apple Rémoulade

1 celeriac (peeled and finely sliced)

3 banana shallots 2 cloves garlic

1tbsp grain mustard 2 medium cooking apples

Pinch of chopped thyme 200mldouble cream

70g butter Seasoning

Lightly cook shallots in butter, then add garlic and thyme, stir for 2mins,

Then add cream and reduce by 1/2

Then add celeriac, and apple and stir until tender, take off heat and add mustard and season

Mash

6 Desiree potatoes 150g butter

100ml milk 100ml cream

Seasoning

Bake potatoes in their skins until soft,

Scoop out and add the milk, cream and butter that has been heated together in a pan until bubbling,

Mash together until smooth and season

Toffee apples

2 eating apples apples (cut in half) 75g demerara sugar

75g butter

Cut into 3 giving you barrel shapes, turn the edges with a small knife to smooth edges

In a pan heat sugar and butter until bubbling and golden

Place apples in and keep rolling around until soft and caramelised – cool on rack