With British-grown JAZZ™ Apples still readily available in all major supermarkets, why not try something different with the ones you’ve bought by creating this delicious stuffed apple recipe. The sausage, rosemary and creamy camembert filling are the perfect accompaniment to that distinctive JAZZ™ flavour and it’s perfect as a starter or main depending on how hungry you are!

Ingredients (Makes 6 Stuffed Apples)

6 JAZZ™ Apples
200g sausage links (about 3 sausages), casings removed and broken into chunks
70-80g camembert, cut into small cubes
2 tbsp (20g) Panko breadcrumbs
15g walnuts, chopped
2 tbsp (30g) cranberry sauce
2 tsp Dijon mustard
1 tsp wholegrain mustard
1 sprig fresh rosemary, finely chopped
Salt and pepper, to taste
1 tbsp (15ml) olive oil, for drizzling
Parmesan cheese, to garnish
Chilli jam or cranberry sauce, to serve


Preheat the oven to 180 C/160 C fan/gas 4.

Cut off the top quarter of each apple. Use a melon baller to scoop out the core of the apple along with some of the flesh, leaving ¼ to ½ inch around the edges. Repeat with remaining apples, then arrange them in a baking dish.

With the tops of 2-3 of the apples, remove the stems and finely dice or grate. Set aside.

In a mixing bowl, combine the sausage, bread crumbs, walnuts, cranberry sauce, Dijon and wholegrain mustards, rosemary, and the diced or grated apples. Season with a few pinches of sea salt and fresh black pepper and mix everything together well until completely incorporated.

Fill each apple with the sausage mixture, mounding it up above the top of the apple to use up all of the stuffing. Use your hands to press the mixture together if needed. Drizzle each apple evenly with the olive oil.

Bake for 45-60 minutes until the apples are soft and tender and the sausage mixture is cooked through. Transfer the baked apples to a serving dish and sprinkle generously with Parmesan cheese.

Serve with chilli jam or more cranberry sauce, and enjoy either as a side dish or main course.

RECIPE NOTE: To make gluten-free, choose gluten-free sausages and replace the Panko breadcrumbs with 2 tbsp (15g) gluten-free rolled oats.