DAILY DINNERS

Peel and core the apples and cut the flesh into chunks. Put these in a large saucepan with the caster sugar and 3 tbsp water and cook over a gentle heat until the apples are completely tender. Stir every so often and mash the fruit down roughly with the back of a wooden spoon. The finished puree shouldn't be too wet - if it is, simmer it over a low heat until it reduces and loses some of its moisture.

Check the apples for sweetness - I prefer it not too sweet as it is being mixed with sweet cream and breadcrumbs - and tip into a bowl to cool. Puree the stewed apples until smooth.

Melt half the butter in a frying pan and add the brown breadcrumbs and half the brown sugar. Sauté, , stirring constantly, over a medium heat until the breadcrumbs are golden. Add half the cinnamon and half the cardamom and continue to cook for about 1 min. Spread out on a tray - it cools quicker this way - and leave until it's room temperature. Do the same with the rye breadcrumbs, then mix the breadcrumbs together in a bowl.

Whip the cream, adding the icing sugar and the lemon (add the lemon before the cream is too thick as the acid in the lemon has a thickening effect).

Layer the apples, breadcrumbs and whipped cream in a glass bowl - so you can see the layers - starting with the stewed apples and ending with a layer of cream. Scatter over the hazelnuts just before serving.