Have you got a bunch of egg whites sloshing around after dutifully making hollandaise sauce or creme anglaise? Or is it just us that ends up with an accumulation of whites from time to time? Given the price of eggs, we don’t like to waste any part of a single one, but we don’t always want to bake meringue or pavlova, either…

A popular dish from the cookbook Bao Family by Céline Chung. Granny Smith apples are a great choice, as they’re firm and slightly tart, which balances out the sweet sugar coating…