Chorizo Welsh Rarebit Jacky-P

Meanwhile, grate the cheese. 

Finely chop the chives (use scissors if easier). Roughly chop the pecans.

Quarter, core and thinly slice the apple (no need to peel). Peel and grate the garlic (or use a garlic press). 

Meanwhile, heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, add the chorizo and fry until it starts to brown, 3-4 mins. Stir in the garlic and fry for a further 30 secs.

Stir the creme fraiche, veg stock paste, Worcester sauce, water for the sauce (see pantry for amount) and two thirds of the wholegrain mustard (add less if you'd prefer) into the chorizo. Simmer until thickened, 3-4 mins. 

Stir through the cheese until melted. Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick. Remove from the heat and set aside.

In a medium bowl, add the sliced apple, remaining mustard, honey and olive oil for the dressing (see pantry for both amounts).

Season with salt and pepper, then toss to combine. Set aside.

When the potatoes are ready, reheat your rarebit sauce. 

Remove the potatoes from the oven and use a fork to lightly mash a spoonful of sauce into the flesh.

Toss the baby leaf mix with the apple and honey dressing.