This elegant salad of tart apples, raisins, crème fraîche and walnuts is set alight with Calvados, making it a very dramatic course at your next dinner party!
You don't need to discard the vanilla bean pod after one use: it's still deliciously fragrant. Simply rinse it off under cold running water and pat dry. Store the vanilla bean pod in a jar of caster sugar to make your own vanilla-flavoured sugar. Add the flavoured sugar to drinks or use it in recipes.
1. Heat Calvados over low heat in a small saucepan. Scoop a little into a ladle.
2. Ignite alcohol with a long match, taking care nothing else flammable is within reach.
3. Pour flaming alcohol over salad portion; let flames die out. Flambé a little Calvados for each salad portion.