Instructions: Peel and quarter the apples. Caramelise the olive oil and honey in a hot frying pan. Add the apples and cook for 3-4 minutes, rest and cool.

Unwrap the filo pastry, place 2 sheets ontop of each other on a board.

Spoon the apple mixture on to the top end of the filo and wrap up tightly.

Brush with olive oil and sprinkle with icing sugar.

Bake in a hot oven at 200 C/400 F/gas mark 6 for 5-10 minutes, until golden colour.

For the sorbet: Put everything in a pan and leave to simmer for 20 minutes until soft. Drain liquid and reserve. Liquidise the pulp, if too thick add some of the reserved liquid and put on a frozen tray in the freezer. When solid cut into cubes and process until sorbet breaks up. Freeze in a metallic container.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.