THE clocks have now gone back, and any fine day will now come as a bonus, perhaps the same could have been said throughout the summer!

But the onset of autumn gives us reason to be cheerful, with wonderful colours, changing daily.

We were looking out over the garden on Monday at a brilliantly clear, blue sky that provided a back drop to the ancient apple tree, leaves beginning to change to a pale golden colour and absolutely covered with bright red, luscious Bramleys.

What a marvelous picture. Oh, if I were a painter! But, alas, I am only a cook. The kitchen is my studio, the plate is my canvas, so lets get cracking!

My companion suggested an apple pie. "But even you can make that," was my response.

After some thought, I decided that a good old fashioned apple charlotte would fit the bill.

Now these Bramleys were not like those bought in the supermarket since they had ripened naturally in the late summer sun and have a natural sweetness as well as that lovely rosy red colour. I must have eaten at least one whilst peeling them!

Dinner that night was to finish with this simple, but beautiful masterpiece:

Apple and walnut charlotte

Ingredients (serves 4)

* thinly sliced white bread, at least 12 slices

* 500g peeled and cored Bramleys

* 50g demerara sugar

* 1 heaped teaspoon of cinnamon

* 100g melted unsalted butter

* 50g chopped walnuts

* juice of half a lemon

Method

1) Butter the insides of four dariol moulds, or small bowls. Line them with the sugar, shaking out the excess.

2) Cut four circles from the bread, the same size as the bottom of the moulds. Dip them in the remaining melted butter, and put them butter side down, into the moulds.

3) Cut the remaining bread into rectangles, dip them and line the sides, overlapping slightly, and with a little over to fold in.

4) Slice the apples into wedges.

5) Put the remaining butter and sugar into a large frying pan and place on a high heat.

6) Toss the apples, adding the lemon juice, walnuts and cinnamon, until the apples are well coated and lightly caramelized.

7) Place them in the moulds, pushing them in firmly, and wrap the bread over and place on a baking sheet.

8) Cover with foil and bake for 30 minutes, in a hot oven, gas mark 7/220ºC, then remove the foil and return to the oven for another five minutes.

9) Allow to stand for five minutes before turning out on to the canvas (oops, sorry, plates). Place a dollop of clotted cream on top.

PS: There are so many apples, that this dish will appear on the menu at Friends for some time!