Preheat and Prepare: First, preheat your oven to 180°C (160°C fan). Find a baking dish that’s just large enough to hold the four apples snugly. A 20x20cm (8x8 inch) dish is usually a good size.

Core the Apples: Wash and dry your apples. Using an apple corer or a small, sharp knife, carefully remove the core from each apple, leaving the bottom ½ inch intact to create a well. This part can be a bit fiddly, but taking your time is key. This guide from BBC Good Food on preparing apples has some great visual tips.

Score the Skin: With the tip of a sharp knife, make a shallow cut all the way around the equator of each apple. This is my secret step to prevent the skins from splitting open as they bake, helping them keep their lovely round shape.

Mix the Filling: In a small bowl, whisk together the melted butter, maple syrup, ground cinnamon, nutmeg, and the pinch of salt until well combined. This will be our delicious, spiced filling.

Arrange and Fill: Place the cored apples in your prepared baking dish. If you're using the optional oat topping, mix the oats and nuts into your maple syrup mixture now. Carefully spoon the mixture into the hollowed-out centre of each apple, letting any excess run down the sides.

Add Water and Bake: Pour the lemon juice and the 120ml of hot water into the bottom of the baking dish, around the apples. This creates steam and prevents the syrup from burning. Cover the dish tightly with aluminium foil.

First Bake: Place the dish in the preheated oven and bake for 25-30 minutes. The foil will trap the steam, helping the apples to soften all the way through.

Second Bake and Baste: Carefully remove the foil. Using a spoon, baste the apples with the syrupy juices from the bottom of the dish. Return the dish to the oven, uncovered, and bake for another 15-20 minutes. I find this final bake is what makes the apples beautifully glazed and the sauce slightly thickened. They are ready when a knife pierces the flesh easily.

Rest and Serve: Let the apples rest in the dish for about 5 minutes before serving. This allows the sauce to thicken a little more. Spoon some of the extra glaze from the pan over each apple just before you serve them.