Honey, Walnut & Caramelised Apple Toasts

Crisp sourdough, softly caramelised orchard apples, thick yoghurt and crunchy walnuts make an easy autumn breakfast or weekend brunch.

Serves: 2 | Prep: 5 minutes | Cook: 10 minutes

Ingredients

• 2 thick slices sourdough bread
• 1 crisp eating apple, cored and sliced thinly
• 10g unsalted butter
• 1 tbsp water
• 100g thick Greek yoghurt or mascarpone
• 2 tbsp walnuts, roughly chopped and toasted
• 2 tbsp Home Farm MK Cinnamon Honey, divided
• Fresh thyme leaves, optional

Method

1. Heat the butter in a small non-stick frying pan. Add the apple slices in a single layer, working in batches if needed. Cook over a medium-low heat for 5–8 minutes, turning once, until softened and golden; add a splash of water only if the pan begins to catch.
2. Take the pan off the heat and stir one teaspoon of Cinnamon Honey through the apples so it coats them without scorching.
3. Toast the sourdough until golden and crisp. Spread with yoghurt or mascarpone.
4. Arrange the warm apple slices on top, scatter with toasted walnuts and finish with the remaining Cinnamon Honey. Add a few thyme leaves if you enjoy a savoury contrast.

From the Home Farm Kitchen

Cinnamon Honey brings gentle warmth without the need for extra spice. Serve immediately so the sourdough stays crisp.

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Contains milk, wheat/gluten and walnuts unless suitable substitutes are used; check the bread and any alternatives for additional allergens. Finely chop nuts for young children; whole nuts are a choking hazard under five. Honey is unsuitable for babies under 12 months.