Instructions: 1 Fill a medium saucepan a third full with sunflower oil and heat. Break up half the chocolate into equal pieces, and mould peanut butter around each piece of chocolate.

2 For the Batter: Whisk together the ingredients until smooth. Coat the balls first in flour, dip in the batter and deep fry in the hot oil until crisp and golden. Drain on kitchen paper.

3 Deep fry the apple peel reserved from the earlier recipe. For the

Chocolate Sauce: Break the chocolate into a pan, and melt over a low heat with a splash of milk.

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