Instructions: Preheat the oven to 180C/gas 4.

Peel, core and chop the apples into small, even-sized pieces. Place in a bowl and sprinkle with the lemon juice. Add the zest, and crumble in the stilton. Next add the walnuts and seasoning. Mix well.

Lay a damp tea towel on the work surface and place two leaves of filo pastry on it (keep the rest of your pastry rolled in another damp towel to stop it drying out). Brush with a little melted butter and sprinkle on a few breadcrumbs. Place another two leaves on top and repeat the process. Continue layering until all the pastry is used up, reserving a little butter and some breadcrumbs to finish.

Spread the apple mixture lengthways over two-thirds of the pastry, leaving a strip uncovered. Tuck the outside edges in and, using the tea towel, roll up the strudel into a large sausage.

Transfer to a 12 x 12 inch baking sheet. Brush the top with the remaining butter and sprinkle over the last of the crumbs. Bake for 30-35 minutes.

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