Jackson Boxer's roast apples with toffee sauce and soured cream

Chef Jackson Boxer offers a pastry-free take on tarte tatin: quartered apples roasted with butter and sugar until they form a slightly acidic toffee sauce, served with soured cream. He suggests drying the fruit in the fridge first for even caramelisation. The apples keep their bite, and the dish can even be cooked over a bonfire as a warming autumn treat.