This fruity beauty is just superb; the terrine is light yet rich, intense yet subtle, while the sweet and crunchy crisps go incredibly well with it (and indeed lots of other desserts). It also goes very well with a fruity ice cream or frozen yoghurt. It’s truly slow cooking but the different components can be made on different days. You will need a terrine mould of 9 x 9 x 18cm - ideally in silicone or a metal one lined with silicone paper. Cox’s Orange Pippin or Braeburn apples work well for the terrine, but any tasty seasonal eating apples will do just fine. A mandolin or a spiraliser is useful but not vital for this dish, otherwise it is a sharp knife and a steady hand

For the compressed apple terrine

25g unsalted butter

1½ tbsp calvados

1.5kg (8 to 10) apples, peeled, cored and sliced 1-1½mm

For the apple crisps

150g Granny Smith apple, sliced into 2mm slices – skin on, no need to core but remove seeds

Juice of ½ a lemon

50g caster sugar

Ice cream of your choice; blackberry and apple gelato goes very well indeed with it

The Apple Crisps:-

• Place the apple slices in a large bowl and sprinkle with the lemon juice

• In a small pan on a high heat, bring 100g of water and the sugar to a boil, stirring until the sugar dissolves. Pour this over the apple slices. Allow to cool to room temperature.

• Drain the apples slices, lay on a non-stick baking mat and dry in the oven for 2-3 hours at 100c , or until completely dry. Store in an airtight container until ready to serve

The terrine:-

• For the compressed apple terrine, preheat the oven to 180C

• Melt the butter and add the calvados. Brush this mixture around the terrine mould then cover the bottom of the mould with a layer of the sliced apples as neat and tight as you can as this will be the top of the terrine when turned out. Brush over the calvados butter mixture to lightly coat every slice. Repeat with all the apple slices up to the top of the terrine. The apples should sit approximately 1-2cm above the lip of the terrine. Wrap the top of the terrine in a double layer of foil and cook in the oven for 90 minutes

• Remove the terrine from the oven, take off the foil and lightly press the apples with a spatula. Cover again with the foil and place back in the oven for two hours and 15 minutes until lightly coloured and compressed. Remove from the oven and leave to cool

• To serve, de-mould the terrine. Slice the terrine into eight even slices and place one on each of eight plates. Place a scoop of ice cream onto each plate and top with an apple crisp or two