Can't find an online recipe for this, so I'm afraid you'll have to consult a copy of the book in a bookstore or - better still - buy it so you can cook all of Nigel's lovely recipes! This is basically a VERY buttery, tender shortcake crust, top and bottom, stuffed full of cooked Bramley and Royal Gala apples. Simple and unfussy, with no cinnamon, lemon or dried fruit, and all the better for it, in my opinion! This rounded off a very indulgent meal of little bread croutes topped with warm Morecambe Bay shrimps, then a classic roast Duck a L'Orange made with Seville oranges, washed down by a lovely slightly sweet Vouvray. We are greedy pigs, but there you go.