Serves 4

Baked apples take me back to my childhood. My mum used to stuff them with sultanas and cinnamon, but I’ve updated them with dried mango and macadamia nuts, and finished them with mascarpone cheese flecked with vanilla seeds instead of custard.

4 large eating apples, such as Braeburn
50g dried mango, chopped
50g macadamia nuts, roughly chopped
1 tsp cinnamon
4 tbsp demerara sugar
Unsalted butter
Mascarpone cheese
1 tbsp icing sugar
1 vanilla pod

1 Wash and core the apples, then score a line around the middle of each one to stop it bursting.
2 Place each apple on its own double piece of foil. Mix the mango and macadamia nuts with the cinnamon and sugar and stuff the centre of the apple. Place a knob of butter on top.
3 Scrunch the foil up around the apple. Place on the very edge of the barbecue for 30-40 minutes.
4 Scrape out the seeds from the vanilla pod and mix with the mascarpone and icing sugar. Unwrap the top of the foil, spoon a large spoonful of mascarpone on to the apple and serve in the foil.

Times Recommends

• How to season a wok
• Chicago Rib Shack hits back at its critics
• Gordon Ramsay: Indian barbecue