Dessert to follow …

… for a versatile, quick and easy dessert!

Here's a series of separate elements that can be put together to suit the occasion – they have one thing in common – they are all easy peasy.

Toffee Apples

but not as you think of them

6-8 large Cox's apples, peeled, quartered and each

quarter sliced into 4

115g/4oz unsalted butter

125g/4½oz soft dark brown sugar

1 medium orange, zest and juice

Place the apples, butter, soft dark brown sugar, orange zest and juice into a large frying pan and cook for 10 minutes until tender.

The recipe given will give you 1.5k/3.3lbs of toffee apples. I box up in smaller quantities – it's more economical and so no waste - you can pull out whatever you need. It's whatever suits you.

The world really is your lobster with the toffee apples :

You can serve hot or cold over ice cream or custard

You can use as a base for crumble

You can serve on top of waffles with ice cream or cream

You can serve as a filling in a crepé

Here's what they look like:

I'm so sorry you can't smell the apples.

Less is definitely more – treacly sugar, fragrant and zesty oranges and the richness of the butter – finally the hero - Cox apples.

I mentioned crumble ...