One of Raymond Blanc's secrets is seasonality. His best recipes make the most of the fruits and vegetables in season. This simple recipe for apple sorbet with dried apple slices is one of my favourites because of the way it celebrates apples. As farmers across the county are reaping a record apple harvest this year it's an ideal recipe to cook now if you want to celebrate the seasons as Raymond does. The recipe is taken from Raymond Blanc Mange (BBC Books £14.99).

YOU WILL NEED Four Granny Smith apples weighing about one and a quarter pounds (600g) Juice of one lemon 2oz (50g) apple jelly 2oz (50g) caster sugar Three quarters of a fluid oz (20ml) calvados.

For the dried apples One granny Smith apple weighing about 5oz (150g) Juice of quarter of a lemon Three and a half fl oz (100ml) water One tablespoon caster sugar.

METHOD The apple slices Do not peel or core the apples. Chop their tops off then slice them as thin as possible (no more than 2mm). Ideally, you should have about 30 slices from one apple.

Place apple slices in bowl, squeeze the lemon juice over them and reserve.

In a pan bring the water and sugar to the pour and pour this boiling syrup over the apple slices.

Stir to allow the syrup to penetrate the slices, cover with cling film and allow to marinate until mixture has cooled.

Making the apple sorbet Do not peel or core the apples. Chop them into one cm cubes and place in a food processor with the lemon juice, apple jelly, sugar and calvados.

Liquidise until completely pureed. Pass through a fine sieve then churn in an ice-cream machine until you have sorbet consistency. Transfer to freezer until needed.

Drying the apple slices Preheat the oven to its lowest setting, drain the syrup from the apple slices and place them next to one another on non-stick trays. Place in a preheated oven and cook slowly for two to three hours until apples have dried. Slide apple slices from tray and allow to cool.

Assemble the dessert by placing a spoonful of sorbet on top of first apple, topping this with second apple slice, then another spoonful of sorbet before topping with third apple slice. With this dessert you can serve an apple and vanilla sauce or pour a little apple juice on the plate.