Ingredients

• one packet Paxo Speciality Apricot & Almond stuffing mix
•   orange juice
•   water
• 2 Cox's apples, peeled, cored and cut into 4 thick slices each
• 30ml (2 tbsp) polyunsaturated oil
• 25g (1oz) butter
• 15ml (1 level tbsp) Billingtons light muscovado sugar
• 5ml (1 level tsp) ground cinnamon

Method

1. Make up the stuffing mix as directed, using half orange juice and half water.
2. Peel and core the apples and cut each into 4 thick slices.
3. Shape the stuffing into 8 patties.
4. Heat 30ml (2 tbsp) oil with the butter, sugar and cinnamon in a large sauté pan.
5. Add the apple rings and cook until golden on both sides but not too soft. Remove and keep warm.
6. Cook the stuffing patties in the residual fat, adding more oil if necessary.
7. Overlap apple slices and patties to serve.