A large, flattish green apple with specs of red where the flesh has caught the sun, the Bramley is best reserved for cooking as it’s acidic nature is mellowed somewhat through the process.

Found almost exclusively in Britain, the first tree was grown from pips planted by a young Mary Ann Brailsford in the early 1800s, cuttings were taken some years later and the rest as they say, is history! The variety today takes up about 20km² and is 95% of the culinary apples grown commercially in the UK, which is really no surprise considering the variety of cakes, pastries, tarts, pies, crumbles and sauces you can make with them!