Step 1- Preheat your oven to 200 degrees celcius/400 degrees Fahrenheit/Gask mark 6.

Step 2-Peel and core the apples and set them to one side. Mix the flour, brown sugar orange zest and mixed spice together.

Step 3-Take about one third of the apples and place them in a pie dish. Sprinkle around half of the flour, brown sugar, orange zest and mixed spice mixture over the apples, before adding about half of the remaining apples and mixture on top again. Then neatly arrange any of the remaining apples on top and pour the orange juice on.

Step 4-Cut the butter in the pieces and place evenly among the apples.

Step 5- Take the shortcrust pastry and roll it out until it is about 4cm longer than the pie dish you are using. Cut a 1.25cm strip of pastry, wet the edges of the pie dish and stick the 1.25cm strip of pastry around the edge of the dish.

Step 6- Wet the pastry edge and place the main piece of pastry over the top of the pie dish. It is important to ensure that the edges of the pastry and pressed firmly together.

Step 7- Before placing in the oven, brush the pastry with water and sprinkle the caster sugar over it. Bake in the preheated oven for 15 minutes at 200 degrees celcius/400 degrees Fahrenheit/Gas Mark 6 before reducing the temperature to 180 celcius/350 fahrenheit/gas mark 4 to cook for a further 30 minutes until the pastry turns a delicious golden brown colour.

Step 8-We love our apple pie with custard, but it is equally as delicious served with cream or ice cream. Enjoy!

Step 1-Preheat your oven to 220 degrees celcius/200 degrees celcius in a fan oven/Gas Mark 7. To start making the profiteroles, add the butter, 2 tbsp of caster sugar, and around 150ml of water on a saucepan. Leave the mixture to melt and bring to the boil. Take the mixture off the heat and add the flour, then beat together quickly until the dough starts to come away from the edges of the pan.

Step 2-Let the dough cool for 5 minutes then add the eggs in gradually using a food processor until the dough turns glossy. Then take two baking trays and rinse them with cold water and shake them to leave them slightly damp (to help the dough rise). Then start placing spoonfuls of the mixture on the baking trays and place in the oven to bake for around 20 minutes. Once baked, remove from the oven and cut a small slit in the base of each profiterole to ensure that they don’t sink.

Step 3-Once cooled, whip the cream and add the remaining sugar and vanilla extract to your taste. Cut each profiterole in half and add a generous amount of cream to each one and pile them up on a plate. Refrigerate them for around 1-2 hours to chill, but no longer as the pastry will go soggy.

Step 4-To make the chocolate sauce, add the caster sugar and 100ml of water to a pan and warm until it is fully dissolved. Bring this to the boil and add the cocoa powder to the dissolved mixture and stir in until it is smooth.

Step 5- Set aside the sauce for about 15 minutes, then remove the profiteroles from the fridge. Drizzle the chocolate sauce over the profiteroles, and that’s it! All that is left to do is to enjoy your very own homemade profiteroles!