- Heat the oil in a saucepan and gently fry the shallots for 5 minutes or until soft and just beginning to colour. Add the apples, lemon juice and apple juice and heat until bubbling. Cover the pan with a lid, reduce the heat to low and cook very gently for 5 minutes.
- Stir in the sugar and allspice, increase the heat to medium and cook uncovered, stirring occasionally, for 8–10 minutes until most of the liquid has evaporated and the apple slices are very tender and just beginning to break down.
- Using a potato masher, partly mash the apples until they are semi-smooth but retain some of the chunky texture. Set aside until cool.
- Cut the bread open lengthways, keeping it still attached along one side like a hinge. With the baguette opened out flat, thickly spread both sides with the apple sauce. Fill with the sliced pork and watercress, then close up and press together. Slice across the loaf into 2 portions, then cut each portion in half again for serving.
*To prepare the apple sauce ahead, cook to the end of step 3, then cover and chill in the fridge for up to 3 days, or freeze and use within 2 months. The sauce is also good made with pears and freshly squeezed orange instead of apple juice and served in a poppy seed baguette. *For the ultimate impromptu meal, use a good bottled apple sauce or compote. *Strong-flavoured cheeses go well with apple sauce. Layer 125g thickly sliced mature Cheddar cheese with ½ thinly sliced, small red onion, 1 thinly sliced ripe tomato and 100g thinly sliced cucumber.