1/2 lemon (juice only)
2 tbsp extra virgin olive oil
100g goat's cheese, leave the rind on
2 tbsp red onion, peeled and finely diced
75g chunky fresh breadcrumbs
1 tbsp hazelnuts, roughly chopped
Preheat the oven to 180°C/160°C fan/Gas 4. Cut the top off 4 apples and use a spoon to scoop out the core, leaving the apple whole.
Take a small slice off the bottom of each apple so it will sit securely. Rub all the cut apple pieces with the juice of half a lemon. Prick the apples a few times with a fork then rub over 1 tbsp extra virgin olive oil.
In a bowl, mix together the rinded goat’s cheese and red onion and season. Stuff this into each apple and stand them in a baking dish.
Place the chunky fresh breadcrumbs in a bowl with 1 tbsp extra virgin olive oil and the hazelnuts. Season and mix then press this over each apple.
Replace the apple tops and roast for 25 mins until golden. After 15 mins, take the tops off so the breadcrumbs can brown. Serve with mixed salad.