Takes 60 minutes
Serves 2 as main course or 4 as starters
A tasty, comforting savoury rethink of a sweet classic; once you’ve done the prep, it barely needs any looking after. Russet, Cox and Braeburn apples all work very well for this recipe; your choice will depend on whether it is a main course or starter
We bake these in individual small shallow heat-proof dishes, about 20cm in diameter, but you could use one large dish. You’ll also need some foil or a lid for the dish
2 large eating apples or 4 small ones
90g Camembert
25g walnuts, finely chopped
3 spring onions - white parts only, very finely chopped
10cm stick of celery, very finely chopped
1 tablespoon lemon thyme leaves, stalks removed
2 tbsp dry white wine
Salad leaves to serve
Heat the oven to 180C or Gas mark 4. Core the apples carefully so you have a circular hole down the middle, and score a line horizontally around the middle – just deep enough to break the skin
Mash the Camembert in a bowl and add the walnuts, onions, celery, and thyme. Season to taste
Pack the mixture into each apple pressing down well until full. Place in heatproof dishes (see introduction), and add the wine plus any left over mixture. Cover with foil
Bake in oven for 30 minutes, then remove the foil and bake for a further 20-25 minutes until the apples are really soft and there is a 5mm gap in the scored skin around each apple’s middle
Serve with salad leaves. The salad is dressed with the juices from the dishes