A nod to Almaty, the region long credited as the apple's birthplace, this dish caramelises sliced apples in butter and glazes them with honey and cinnamon. Getting the caramelisation just right without burning takes careful timing.
Slice the apples and toss them with the lemon juice to stop them browning.
Melt the butter in a pan and cook the apple slices over medium heat for 8 minutes, turning gently, until soft and lightly coloured.
Add the honey and cinnamon and cook for another 5 minutes until caramelised, watching closely since honey burns fast.
Serve warm, scattered with the crushed walnuts.
Once the honey goes in, don't step away from the pan — even on low heat it burns and turns bitter fast. Don't over-stir the apples; constant turning breaks the slices apart and stops them holding their shape. Allergens: contains milk and dairy, tree nuts (walnut).
Swapping the walnuts for toasted almonds gives a lighter crunch; cut the cinnamon by half a teaspoon so the almond flavour comes through more.
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