Nigel Slater’s recipes for pork chops and juniper salt, and for blackberry and apple seed bars

Peerless pairings of fruit for the true taste of autumn

No culinary marriage rolls off the tongue quite so comfortably as blackberry ’n’ apple. The pairing of new season’s Pippins with the last of the year’s indigenous berries is one as old as time. It is hard to imagine a point when the two fruits didn’t share a dish – though it must be said that the arrival of the glossy black drupelets does seem to come around earlier than when I was a kid.

A deep bowl of steaming stewed cooked apples stained with bramble juice is something I hold off from making until early autumn. Nothing quite confirms the change of season like the appearance of a blackberry and apple pie. This year I have given the alliance a savoury airing as a sauce for pork chops – rubbed with a thyme and juniper salt – and as a filling for a seeded oat slice.

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