Apple and Walnut Momos with Saffron Cream

Put the flour and a pinch of salt in a mixing bowl. Stir in 1 tablespoon of the oil, then add about 100ml warm water a little at a time until you have a firm but pliable dough. Knead for 5 minutes, cover, and rest for 20 minutes.

Meanwhile, melt the ghee or butter in a saucepan. Add the diced apples, 70g brown sugar, cinnamon and lemon zest, then cook for 8-10 minutes until the apple softens and most of the liquid has evaporated.

Take the pan off the heat and stir in the walnuts and ground almonds. Spread the filling on a plate and leave it to cool so it is easy to spoon into the dough.

Divide the dough into 16 pieces. Roll each piece into a thin 9cm round, add a teaspoon of apple filling, then pleat or pinch the edges together to seal the momo neatly.

Brush the steamer tray with the remaining oil. Steam the momos over simmering water for 9-10 minutes, until the wrappers look slightly translucent and feel cooked through.

For the saffron cream, warm the cream, 50g brown sugar and a small pinch of saffron in a small pan for 2-3 minutes, stirring until glossy. Do not let it boil hard.

Spoon the saffron cream onto plates, add the apple and walnut momos, then finish with crushed biscuits and a few extra walnut pieces if you like.