I put my hand up and say I'm as guilty as anyone for starting and contributing to threads more recently, about aspects of food, that whilst important and should be discussed here, haven't made any recent contributions of recipes or techniques. We have to remain on course and keep an even balance of all things cooking, the food we buy, where it comes from, what we choose to eat, what we can afford to eat... but above all, how you actually go about cooking it well. Among the things I can tell you I've experimented with lately with some success, is taking apple sauce to a higher level. Prior to this, I would peel and chop the apple and simmer it the least water I thought I'd get away with. Although it wasn't dissimilar to other apple sauces I've eaten, I've always felt it a bit bland. Applely and OK with pork but nothing special to write home about, whereas if I replaced it with something like prunes, figs or an apricot sauce there's a different story to be told. I've tried cooking it less to add a bit of texture to it, but it's still bland. I felt a radically new approach was required. So I chopped up a Bramley without peeling it, added as much ginger as I though my wife would put up with, plus a little more and baked it in the oven along with the slow-roasting pork. It's so simple, yet, by far, the best attempt to date. Do try it and let's know what you think. I had intentended to tell you about my beef stew and the techniques I employed to create but a friend unexpectedly turned up to prevent it, so it shall have to wait till later, as some ale, discussion and humour are our immediate fucus.