Serves 4

8 USA Empire or McIntosh apples
Juice of a lemon
3 tbsp plain flour
1 tsp ground cinnamon
Half tsp freshly grated nutmeg
3 tbsp sugar
50g/2oz butter, in small pieces
225g/8oz shortcrust pastry
1 egg, beaten
1 tbsp caster sugar for sprinkling

Peel, core and cut apples into thick slices. Sprinkle with lemon juice in a bowl. Sift in flour, cinnamon and nutmeg. Add sugar, then toss around gently to coat. Spoon into 20cm/8in deep oven-proof dish. Dot with butter. Roll out pastry trimmings. Cut out an apple and leaf shape. Brush pastry lid with beaten egg. Place pastry apple and leaf on the top. Brush these with egg too. Sprinkle all over with sugar. Bake in a pre-heated oven Gas 5 at 375 degrees F / 190 degrees C for 25 minutes or until top is golden and crusted and apples are tender.

Serves 4

2 skinless chicken breast fillets, cooked
1 ripe avocado
Juice of a lemon
4 sticks celery, sliced on the slant, plus leaves
4 USA Empire or McIntosh apples
4 Spring onions, trimmed and sliced
Few sprigs chervil
50g/2oz cashew nuts
Flat parsley sprigs for decoration

For the dressing:
4 tbsp sunflower oil
1 tbsp white wine vinegar
Juice of half a lime
1 tsp Dijon mustard
Salt and freshly ground black pepper

Slice chicken breasts into thick strips. Place in bowl. Halve avocado and remove stone. Scoop out flesh with a spoon. Squeeze half of lemon juice over avocado. Add to chicken with celery leaves. Halve and core apples. Slice thinly. Squeeze remaining lemon juice over apples and add to bowl with spring onions, chervil and cashews. Mix dressing ingredients and pour over salad. Toss to coat. Tumble onto plates and decorate with parsley sprigs.

Serves 4

For the filling:
2 USA Empire apples, roughly chopped
1 stick celery, washed, trimmed and chopped
50g/2oz walnuts, cut in large chunks
100g/4oz green grapes, halved
100g/4oz light cream cheese
50g/2oz raisins

Black pepper
4 wholemeal pitta breads

Place all the filling ingredients in a large bowl and mix until well combined then season with black pepper. Half each pitta bread and lightly toast to warm through. Fill each pocket with a generous serving of the apple crunch filling and serve immediately.