Melt the butter in the paella pan over a medium heat then add the apples and sultanas. Add the honey and mix it all together, reduce the heat to the lowest setting and cook with the lid on for around 15 minutes.
Add the lemon juice and the cinnamon, mix well then remove from the pan and keep covered to one side.
Wipe out the pan and add it back to the heat. Add the rice and sugar to the pan and then pour in the almond milk, or switch to dairy milk if you prefer. Stir it well, reduce the heat and cook with the lid on for 25-30 minutes.
Check and stir a few times during cooking. Once the rice has absorbed the milk and become creamy you can add the compote, crushed nuts and a final drizzle of honey and then enjoy.
Note: Marcus is using the Carri Chef 50 and Paella Pan 40 for this recipe, but it would also work well with the Chef Pan 40 or Paella Pan 30 and 50 or the Safari Chef 30 dome lid upturned as a pot – just adjust quantities accordingly.