How often are we faced with unexpected guests that need to stay overnight when we don’t have too much in the way of breakfast even less for dinner? Why not buy a ready roasted chicken, boil some potatoes, make a massive green salad from whatever you have in the fridge and end the meal with a large cheese platter and a variety of fresh breads? It will take no time at all and certainly make your guests feel special and glad to be with you or guilty for arriving at such short notice and with nothing in hand. This marmalade is as good with the cheese platter as it will be the next morning on fresh scones.

Ingredients

• 100g walnuts , broken in halves
• 450g dessert apples
• 50g butter
• 85g light muscovado sugar
• 1 small lemon , zest, juice and squeezed out halves
• 1 bay leaf
• 1 tbsp brandy

Method

• Quarter and core the apples (there’s no need to peel) and cut each quarter in half again and quickly melt the butter in a large saucepan (so that the apples don’t become brown).
• Add the apples, the sugar, the lemon zest and the lemon juice as well as the squeezed-out lemon halves and the bay leaves to the saucepan.
• Carefully stir everything to combine well and then cover it with a lid – cook over low heat until the apples are just soft (about 10 minutes) and then remove the lid and turn the heat up to high.
• Allow the mixture to cook, uncovered, for a further 5 minutes until most of the excess liquid has evaporated.
• It has to be juicy and syrupy, remove the lemon halves and the bay leaves and stir in the brandy and the walnuts and set aside to cool slightly before serving.