Cox's are best for the job as they hold together well and have a fine sweet/sharp flavour.

Ingredients - serves 4

6-8 small Cox’s apples 4 thick slices dry bread 1 onion, peeled & roughly chopped 2cm cube of peeled root ginger, finely grated 10-12 sage leaves 25g butter 1 small egg salt, pepper

Method

Preheat the oven to 180°C
Place all the stuffing ingredients in a food processor and process briefly.

Using a small sharp knife (or coring device) remove the cores and score a cross in the top of each apple (as they will otherwise explode in a less attractive fashion as the roast!) Placing your thumb over the exit hole under the apple whilst pushing stuffing in at the top. Once all apples are stuffed, sit them on a roasting tray or beside your roast, top each with a knob of butter and bake for 30 minutes until tender.