Aruns' stuffed, baked apples with ham hock, brandy dried fruits and Greek yoghurt


Serves 4

  • 4 large apples, unpeeled
  • 200g ham hock or leftover turkey, any meat or poultry, torn
  • 1½ tsp Green Saffron’s Mixed Spice  
  • Zest of 1 lemon, juice of ½
  • 70g butter, room temp, 5mm dice
  • 1 tblsp olive oil, plus a little more
  • 1tsp sea salt
  • 1 large, whole free-range egg, lightly beaten
  • 1 banana shallot, finely diced
  • Large handful flat leaf parsley, finely sliced
  • 50 to 75g fresh breadcrumbs
  • 2 tblsp marmalade

Dried fruits

  • 5 apricots, diced
  • 4 dates stoned, chopped coarsely
  • 4 figs dried, diced
  • 2 tblsp golden sultanas, small pinch saffron threads (optional) all macerated in the juice of ½ Clementine and 30ml of brandy for at least 15 minutes.


  1. Set your oven to 190°C, gas mark 5
  2. Don't peel the apples, instead cut the top off each one then hollow them out using a melon baller scoop out and discard the pulp.
  3. In a bowl, mix the ham hock, spice blend, lemon zest, juice, butter, olive oil and salt. Mix gently, then leave covered in the fridge for 30 minutes.
  4. Add the egg, shallot and the macerated fruits, the parsley, gently mix, add the crumb bit by bit so moist, not wet.
  5. Correct the seasoning, then spoon the mix into each apple, packing generously so the farce overflows.
  6. Bake the stuffed apples in a shallow, but heavy baking tray for 20 to 25 minutes or until the apples only just collapse.
  7. In a small pan, add 1 tblsp water to the marmalade and heat to a pouring consistency, paint the apples all over with the marmalade sauce, pop back into the oven for 2 mins, then remove. Set aside.

To Serve
Place an apple in warmed, small fruit bowls, a big dollop of Greek yoghurt on top. Yum!

Aruns' stuffed apples with Greek yoghurt