1.For macadamia crumble, preheat oven to 180C and line an oven tray with baking paper. Coarsely chop macadamia nuts in a small food processor, add butter, sugar and flour, and blitz until coarse crumbs form. Stir in oats, spread mixture on oven tray and bake, stirring occasionally until golden brown (15-16 minutes).
2.Heat butter, cloves and miso in a large frying pan over medium-high heat until foaming. Add apples and toss occasionally until beginning to soften at the edges (2-3 minutes). Sieve icing sugar over apples, toss to coat and cook, stirring occasionally, until apples begin to caramelise (5-6 minutes). Add brandy and lemon juice, and cook until apples are glazed and tender, and liquid reduces to caramel (2-3 minutes). Discard cloves and serve hot with ice-cream and a scattering of crumble.
William Meppem
