Cider is traditionally produced by fermenting apples, and is available in a vast range of flavours and strengths, depending on the fermentation process and additional fruits or ingredients added to it. For cooking in particular, you want a good quality cider (not a white cider), as the alcohol will boil off and you will be left with a purer flavour for the dish.

Try Nathan Outlaw's cider-cured sea trout, or if you want something meaty you could try 'wet-roasting' with Martin Wishart's roast chicken with vegetables, sage and cider. James Mackenzie's glazed gammon is another great dish, making use of the natural affinity of pork with apples.