Easy risotto with bacon & peas
Not one for risotto purists – this simple recipe has just a few ingredients and the stock is added all in one go. The result is creamy, comforting yet healthy
Chop marzipan into small chunks and mix with the cranberries, flaked almonds and honey.
Core apples and mark a line around the circumference of each using a sharp knife. Set the apples in a shallow ovenproof dish that fits them snugly and stuff the cavities with the cranberry mix.
Pour the water into the dish. Bake at fan 170C/conventional 190C/gas 5 for 30-40 minutes until the apples are tender. Cool for 10 minutes before serving with custard or clotted cream.