Begin by preparing the apple purée. Peel and core the apples and store in a bowl with a dash of lemon juice and enough water to cover.

Strain, roughly chop and add to a pan with a little caster sugar. Heat on the stove until soft and falling apart. Taste for sweetness and add more caster sugar if necessary. Add a little malic acid to increase the acidity to taste.

Blend in a food processor and pass through a fine sieve. Add a layer of cling film to cover the surface of the purée, allow to cool. Preserve the purée in a squeezy bottle.

For the muscovado pulled tuiles, heat the isomalt until it reaches 150°C, then add the muscovado sugar (30g for 4 portions or 60g for 8) to dissolve and bring back to 150°C. Pour onto a non-stick mat in a warm part of the kitchen and leave to cool until pliable. Using a pair of rubber gloves, knead the soft sugar until smooth and shiny.

Once cool enough, begin to pull strands of the mix and cut with scissors. Place the strands on a cold worktop to cool, then add to a box containing silica gel below to absorb any moisture.

For the white chocolate mousse, melt the white chocolate in a pan over a low-medium heat and cook until golden brown, stirring so that it does not catch. Deglaze with the cream, remove from the heat and mix in the gelatine leaf until completely dissolved.

Whisk the egg yolks with the caster sugar until pale and fluffy, then fold through the chocolate mixture, a third at a time. Semi-whip the double cream to soft peaks and fold through the chocolate egg yolk mix. Leave in a container in the fridge to set.

Preheat the oven to 150°C/gas mark 2.

To prepare the cinnamon crumble, add all of the ingredients (Cinnamon, flour, caster sugar, demerara, butter, salt and vanilla) to a bowl and mix to combine with your hands. Break the mix apart roughly onto a non-stick mat and bake in the oven until starting to colour. Leave to cool, then break apart into pieces.

For the muscovado fluid gel, add the 50/100g of muscovado sugar, apple juice and water to a pan and bring to the boil. Whisk in the 4/8g gelatine, reduce to a simmer and stir to dissolve for 4-5 minutes. Pour into a tub and place in the fridge. Once set, add to a food processor and blitz until smooth, adding a little water if necessary. Pass through a fine sieve and store in a squeezy bottle.