Serves 4

What you need:

For couscous gateau
100g /4oz couscous
20g /1oz walnuts
25g /1oz raisins
4 pieces dried apricots; cut into small dice
175ml/6fl.oz apple juice
175ml/6fl.oz water
1⁄4 teaspoon salt

For Granny Smith apple purée
2 granny smith apples, peeled and cored
2 tablespoons caster sugar
30ml/2 tablespoons apple juice

What you do:

Roast walnuts in a non-stick frying pan over medium heat until crunchy. Chop into small pieces. Mix apple juice and water together into a saucepan. Bring to a boil. Add couscous and stir gently until it comes to the boil again. Reduce the heat and simmer for 3 minutes, stirring 2-3 times. Add walnuts, raisins and apricots to couscous and mix well. Divide couscous mixture into 4 ramekins. Leave to cool. Cut apples into small chunks and put together with apple juice and sugar in a saucepan. Cover with a lid and cook over a medium heat until just boiling. Take lid off. Cook for another 5 minutes or until the apples become soft and liquid has almost evaporated. Leave to cool. Use a food processor or blender to make a smooth apple purée. Leave to cool. Place couscous gateau on a cold plate, slightly off centre. Place apple purée beside gateau. Decorate with fruit purée or use fresh fruit and berries.

Hisashi Kumagai, St. Cleran’s Manor House Hotel, Craughwell, Co. Galway