Savoury Baked Apples with Camembert and Walnuts

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