Fruit leather

• strawberries↗400g g

  or raspberries, fresh or frozen, stems removed

• dessert apple↗1

  core removed and diced

Step-by-step instructions

1. 1

   Transfer the strawberries and apple to a saucepan. Place the saucepan over low heat; do not add water. If you used frozen berries, juice will be released as they thaw. Heat gently, watching the pan, until the strawberries begin to break down; you may cover with a lid to retain steam and help the fruit break down. Cook until the strawberries are soft and release juice and the apple softens.

2. 2

   Remove the pan from the heat. Purée the contents using an immersion blender or food processor. Pass the purée through a sieve into a clean saucepan, extracting as much pulp as possible.

3. 3

   Return the saucepan to low heat and cook, stirring occasionally, until the purée thickens enough to leave a clean spot on the bottom when you run a spoon across it. The more moisture you evaporate now, the shorter the drying time will be.

4. 4

   Preheat the oven to the lowest possible temperature. Pour the purée onto a parchment‑lined baking tray (we use a reusable silicone liner) and spread it into a thin layer; the purée should be thick enough to appear opaque.

5. 5

   Place the tray in the oven and dry until the surface is no longer sticky to the touch and the leather remains flexible – do not over‑dry or it will become brittle. This will take several hours, depending on oven temperature. If it’s very hot and sunny, you can dry the leather outdoors or use a dehydrator.

6. 6

   Allow the leather to cool to a warm temperature, then carefully remove it from the tray. Trim uneven edges. Roll the leather into a log, then cut the log into pieces – the easiest way is with scissors. Each piece will unfurl into a strip. Store the strips individually in sealed airtight packs. Leftovers can be sliced and used in baking or as a snack.