Hot souffle apples with creme fraiche

Preheat the oven to 190ºC/375ºF/gas mark 5. Slice off the bottom end of the apples, then cut around the top edge of each and scoop out the flesh, leaving about a ½cm border. Brush the cut edges with the lemon juice.

Roughly chop the apple flesh and place in a pan with 1tbsp water. Cover and simmer for 5-6 mins or until soft, then push through a sieve.

Beat the butter, nutmeg, sugar and egg yolk through the apple.

Meanwhile, whisk the egg white until it forms stiff peaks. Carefully fold through the apple mixture.

Spoon the soufflé mixture into the apples, place on a baking tray and bake for 20-25 mins until golden and risen. Serve with crème fraîche and a sprinkling of extra nutmeg.