Leave to chill in the fridge for 30 minutes. For the filling, cook the apple slices in a pan of boiling water for 1-2 minutes, or until just tender but still holding their shape. Drain and cool.
Whisk a little icing sugar and lemon juice into your apple juice to get the right balance of sweetness and acid, remembering that when frozen the power of both sweetness and acidity are diminished.
Chef Spencer Watts prepares a rich spaghetti with jumbo meatballs, and ramen with sesame ground pork, a perfectly poached egg and bok choy. He also prepares a slow-braised lamb over thick pappardelle ...