For the waffle batter:

100 g (3.5 oz) butter
75 g (2.7 oz) sugar
3 medium-sized eggs
1 tsp vanilla extract
1 tsp finely grated lemon zests
250 g (8.8 g oz) cake flour (alternatively: spelt flour)
10 g (o.4 oz) baking powder
2 JAZZ™ apples
50 ml (1.7 fl. oz) unskimmed mild
1 pinch salt

For the apple salsa:

2 JAZZ™ apples
50 g (1.8 oz) honey
1 tsp vanilla extract
1 lemon, for a few drops of juice and lemon zest

Natural 10% fat yoghurt

For the batter, whisk together the eggs, sugar, vanilla extract, lemon zest, and salt in a bowl and beat with an electric mixer or food processor until very pale.
Meanwhile, melt butter in a pan and then leave to cool for a moment.

Sift the flour and baking powder into a bowl and mix, then add to the egg-and-sugar mix together with the milk and liquid butter and blend into a batter.

Wash the apples (peel, to taste), cut in half, core, and grate using a coarse grater. Then fold into the batter.

Preheat the waffle iron at medium heat and grease, if required.

Bake one waffle after another, until each is golden brown. Remove and leave to cool.
For the apple salsa, wash, quarter, and core the apples and then dice finely. Mix with the honey, vanilla extract, lemon juice and lemon zests and leave to draw for a while.
Serve the waffles with a spoonful of yoghurt and apple salsa.