Peanut butter, sesame and apple millefeuille

Good quality filo pastry 125g butter Sesame seeds 75g icing sugar 100g peanut butter 50g mascarpone 20g Frangelico liqueur 350g double cream 2 granny smith apples 100g caster sugar Cider

Method: Begin by brushing a layer of the filo pastry with melted butter, then dusting it with icing sugar and sesame seeds. Repeat this process twice more to give you three layers of filo.

Heat the oven to 180˚C. Place the filo between two silicone mats and two baking trays, until it’s golden brown in colour (this won’t take long). Leave to cool naturally.

Next, make the peanut butter chantilly. In a bowl, beat together the mascarpone, peanut butter and Frangelico then add the cream and the icing sugar and whisk until firm peaks are formed. Place in a piping bag.

Next, caramelise the apples. Using a parisienne scoop take little balls from the apples. Bring 100g of sugar to a light caramel in a pan, add in the apple balls and deglaze with a splash of cider.

To plate up, put a little dot of the peanut butter chantilly on a plate, place a rustic piece of filo on top and then pipe nice lines of the chantilly cream on top. Place three apple balls on top of that.

Repeat this process twice more until you have three layers. Top the final layer with one piece of apple and dust well with icing sugar.

Left: Harissa, preserved lemons and other flavours of the Middle East bring this lamb dish to life. Above: Apple and peanut butter are combined with cream and mascarpone in this decadent dessert.