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Pour over the lemon juice and stir through to stop the apple slices browning.

Add the bourbon, brown sugar, cinnamon, melted butter and chopped pecans.

Elsewhere, the range is seeing improvements to its golden flaky puff pastry, with more layers, a more buttery taste and a more homemade oven-baked look.

The Syston business employs 360 people and makes in the region of 60 million pies a year.

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Ingredients (serves 4) 1 frozen shortcrust pastry sheet 12 slices of streaky bacon 2 tablespoons maple syrup For the filling 3-4 granny smith apples 1 tablespoon lemon juice 2 tablespoons your favourite bourbon 150g soft brown sugar 1 teaspoon cinnamon 30g butter, melted 80g pecans, roughly chopped Method Preheat the oven to 350F/180C/Gas 4.

To make the bacon lattice On a parchment lined baking tray weave the bacon into a lattice (see video). Carefully remove from the tray and place on a plate lined with kitchen paper to soak up any excess fat. Roll out the thawed pastry and line the prepared baking dish, crimp the edges slightly then trim off any excess pastry.

The Head Of The River is closed for a full refurbishment and reopening at the end of March, exciting news for one of Oxford's most iconic pubs, we in need of an update.

St Clement's legendary Pink Giraffe chinese restaurant has closed after decades in the hospitality industry.

Any remaining pastry can be stored in the fridge and used within a couple of days.

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