Maggoty Apples Recipes

Steps:

• Core the apples, starting at the base and trying to keep the stalk ends intact. Use a blunt table knife or melon baller to scoop out any remaining bits of seeds and core if you need to. You can also use a metal skewer to make 1 or 2 holes in the sides. Brush the cut parts of the apples with lemon juice and put on a plate or board.
• Put the chocolate in a heatproof bowl over a pan of simmering water to melt. Once melted, stir in the puffed rice, then remove from the heat. Using a teaspoon, pack the chocolate and puffed rice mixture into the apples, sticking a few into the smaller holes and on the top to look like they're crawling out. Transfer the apples to the fridge for around 20 mins to set.
• Spoon any remaining mixture into a mini muffin tin lined with paper petit four cases and put in the fridge to set along with the apples.
• Once the chocolate has set, peel away the paper cases and put the 'maggot balls' around the apples. Add a few wriggly jelly worms too, if you dare.

Steps:

• Cook the pasta using pack instructions. Drain, run under cold water, and drain again.
• Meanwhile, heat the veg oil in a large pan or wok, add the peppers, sweetcorn, peas, garlic and five-spice and stir-fry for a few mins. Add the ham, soy sauce, ¾ of the black bean sauce and the orzo, stir well and cook for 1-2 mins. Stir in the sesame oil and check seasoning.
• Heat the remaining black bean sauce in microwave. Tip pasta into a large bowl or a small, clean dustbin or cauldron. Drizzle over remaining sauce and let everyone dig in.