Preparation

1. Peel the potatoes, then cut them into 1 cm (1/2 in) cubes. Rinse the diced potatoes thoroughly, drain, then dry them well on a clean tea towel. Set aside. Peel the apples, then cut them into quarters and remove and discard the cores and pips. Chop the apple quarters into 1 cm (1/2 in) cubes. 2. Place the diced potatoes and apples in the ActiFry pan. Drizzle 2 ActiFry spoonfuls of the caramel toffee sauce evenly over the potatoes and apples. Cook for 20 minutes. 3. Add the hazelnuts and popcorn to the ActiFry. Drizzle over the remaining 1-2 ActiFry spoonfuls of caramel toffee sauce. Cook for a further 5 minutes. Serve warm with a scoop of vanilla ice cream. Cook’s Tip • Ideally, use butter popcorn (the type you pop yourself at home) for this recipe. Otherwise, use standard toffee popcorn. Variation • Use whole blanched almonds in place of hazelnuts.