Chop the apples into 1cm pieces with the core and skin.

Place into the Food Processor attachment, add the remaining ingredients, blend and then pass through a fine sieve.

Place the mixture in the Frozen Dessert Maker attachment and churn on speed 1 for 20-30 minutes.

Reserve in the freezer until required.

Chop the top off the apples and slice it as thinly as possible, no thicker than 2mm. Place the slices into a bowl and squeeze the lemon juice over the top.

In a small saucepan, on a high heat, bring the water and sugar to the boil and pour over the apple slices. Leave them to cool.

Pre-heat your oven to 80°C, drain the apple slices and place them onto a non-stick silicone mat. Please don’t waste the remaining syrup as this will be used for your sauce. Cook the apple slices in the oven for 2-3 hours until crisp and dry. Reserve them in an airtight container in a cool, dry place.

Simply place a chopped green apple into a small saucepan, along with the syrup and seeds of the vanilla pod, and simmer on a low heat for 8-10 minutes.

Purée in the Food Processor attachment until smooth, then pass through a sieve and keep in the fridge until required.

Place one dried apple slice in the centre of your plate, top with a scoop of sorbet, repeat and finish with a final slice of dried apple on top.

Garnish with a drizzle of apple and vanilla sauce. Voilà!