Bramley Apple Sorbet with Crisps

Place the prepared bramley apples (1 kg) in a pan with water (50 ml). Sprinkle with caster sugar (100 g), cover, and cook over low heat for minutes (10) until the apples begin to collapse. Remove from heat, allow to cool, then stir in the juice (0.5 lemon) and golden syrup (3 tbsp). Start 10m timer

Transfer the apple mixture to a shallow, freezer-proof dish and freeze for minutes (120), or until ice crystals have formed around the edge. Stir well to break up the ice, then return to the freezer until firm, stirring occasionally. Alternatively, churn in an ice-cream machine for a smoother consistency. Start 120m timer

While the sorbet is freezing, prepare the apple crisps. Preheat the oven to 110°C (fan 90°C). Line a baking tray with nonstick baking paper. Place caster sugar (75 g) in a pan with water (50 ml) and cook over low heat, stirring until the sugar dissolves. Increase the heat and boil for minutes (3). Allow to cool. Start 3m timer

Cut the smith apples (2 granny) into wafer-thin slices (use a mandolin if available). Coat the slices evenly in the cooled syrup, then arrange them on the lined baking tray. Bake for minutes (60). Remove and transfer the crisps to a wire rack. Place the rack back on the tray and return to the oven for a further minutes (60) to finish drying. Allow to cool completely before serving with the sorbet. Start 60m timer