It is the Bramley season. I like mine stewed slowly with a little sugar and a generous amount of raisins (the apple with shrink, the raisins multiply while it cooks). I lubricate the pan with a glug of green ginger wine and add two large knobs of fresh ginger (unpeeled) for flavour. Remove the raw ginger before serving warm, with cream.

Yes, this is more banana than courgette, but it must be the healthiest cake ever betwixt my lips. Gluten free, fat free. I used tight little currants instead of the suggested nuts. Very light to eat, excellent not-to-sweet fuel for breakfast, and keeps well too.

Cinnamon Banana Bread, by Harry Eastwood (recipe also found here)

Use a barrel grater .. it is the only reasonable way of getting finely grated vegetables without destroying your knuckles and your sense of humour. I always bake this sort of damp cake in a paper case to avoid the extra work of greasing the tin.