Grate the root ginger, put in a bowl with muscovado sugar and zest and juice of 2 lemons, stir, add 1L of soda water and leave for 20 mins.
Sieve into a bottle and leave to chill.
Put half of the caster sugar in a pan, move around until caramelised, add peeled and cores local apple slices and arrange so pretty.
Put in oven for 10 mins on 220’.
Sprinkle remaining caster sugar and chopped butter, with 8 tablespoons of the ginger beer, cover with pastry sheet and bake for 15-20 mins.
Turn onto a plate and serve with Ginger beer (in a glass of ice and homegrown mint).
100g root ginger
5 local apples
40g muscovado sugar
100g caster sugar
Puff pastry sheet