Autumn Apples & Maple Walnuts (As seen in Cuisine Magazine) 

½ cup sugar
zest of 1 lemon
½ cup walnut pieces
¼ cup brown sugar
1 cup water
¼ cup whiskey
½ cup sultanas
4 crisp apples cored (make a generous tunnel)
Mövenpick Maple Walnuts Ice Cream

Make a syrup by dissolving the sugar in the water. Add the lemon zest, bring to the boil and simmer for 10 minutes to reduce a little. Remove from the heat and stir in the whisky. Strain, reserving the lemon zest and syrup separately. Mix together the walnuts, sultanas, brown sugar and reserved lemon zest. Pack this mixture into the apples, place in an ovenproof dish and scatter the remaining mixture around them. Pour the syrup over. Bake at 160 degrees Celsius for 30 minutes or until tender. Serve each apple with a little syrup and extra stuffing, and a good scoop of Mövenpick Maple Walnuts ice cream. (Serves 4)

Caffe Mocca Cups (As seen in Next magazine)

175g dark cooking chocolate
150ml cream
100ml milk
1tsp instant coffee
½ tsp vanilla essence
1 egg
Mövenpick Caffe Mocca ice cream

Break the chocolate into rough chunks and whiz in a food processor until broken up into tiny pieces. Warm the cream and milk in a small saucepan, stirring in the instant coffee and vanilla essence. When the mixture is just about to boil, remove it from the heat and pour it over the chocolate in the food processor. Wait 30 seconds then whiz for another 30 seconds. Add the egg and whiz for another 30 seconds. Pour into coffee cups. Refrigerate for several hours or overnight. Serve topped with Mövenpick Caffe Mocca and with a chocolate-covered coffee bean on the side. (Serves 4-6)