Baked Apples with Savory Stuffing Makes 8 4 tbsp (60 g) butter 2 tbsp (30 ml) olive oil 1 small onion, chopped 1 ½ tsp fennel seeds 1 lb (500 g) ground pork A handful of parsley leaves 7 fresh sage leaves, chopped Leaves from a few springs of thyme Sea salt and cracked black pepper 1 cup (100 g) bread or cornbread crumbs 8 good-sized apples Heat half the butter and the oil in a large skillet over medium heat. Add the onions and fennel, stirring occasionally, and cook for 5 minutes or until onions are soft. Add the pork and cook, breaking the meat up with the back of a spoon until it is no longer pink, about 5 minutes. Stir in the herbs and season with salt and pepper. Transfer to a large bowl. Add the bread crumbs and toss together. Preheat oven to 350ºF (175ºC). Cut off the top third of each apple and scoop out the center with a small spoon. Remove the core and seeds and enough of the flesh to make a nice hollow for the filling. Divide the stuffing between the apples, packing it evenly into each. Transfer the apples to a large greased baking dish. Dot each apple with equal portions of the remaining knob of butter. Bake the apples until the flesh is tender and the stuffing is golden and crisped, about 45 minutes. Great as a main course or as a side with other Autumn treats. llamas’ valley
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