Step 1

Heat the cider, light brown sugar, spices and lemon zest in a pan, stirring occasionally until the sugar has dissolved. Peel the apples and add carefully to the hot cider. Bring the cider back to the boil, then turn the heat down and simmer for 20 minutes or until a sharp knife slips easily through the apple flesh. Take the pan off the heat and let the apples cool in the liquid.

Step 2

Heat the oven to 190C/fan 170C/gas To make the candied hazelnuts, whisk the egg white for a minute or so until frothy, then gently fold in the granulated sugar, hazelnuts, most of the butter and a pinch of salt. Lightly grease a baking sheet with the left-over butter, then spread over the mixture. Bake for 5-7 minutes or until golden – a watchful eye is recommended, as it can burn pretty sharpish. Let it cool before breaking it up into little pieces.

Step 3

For the sauce, gently melt the cream, light brown sugar, butter and vanilla together in a pan. Bring to a bubble and keep stirring and simmering until the liquid is a thick, golden toffee colour. Serve warm with the poached apples and a sprinkle of candied nuts.