1. Peel and core the apples and cut them into large chunks.
2. Put them in a pan, add the lemon juice and 2-3 tablespoons of water.
3. Cover and cook gently for 12-15 minutes until the apple collapses completely.
4. Add the sugar and cinnamon – adjust the amount to how sharp the apples are.
5. Mash with a fork; blend it if you prefer it completely smooth.
6. Stir in the butter for a glossy, silky finish. Serve warm or cold.
Tip: The obligatory partner to roast pork and duck in Anglo-Saxon cooking – the sweet-sharp apple cuts through the rich meat. Tart cooking apples work best.
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