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Welsh Rarebit Jacky P

with Apple and Walnut Salad
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Get 50% off your first box & free treats for 2 months!
Calories
: 
855 kcal
Protein
: 
19.3g protein
Total
: 
45 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Barley
  • Cereals containing gluten
  • Mustard
  • Nuts
  • Pecan Nuts
  • Pistachio nuts
  • Almonds
  • Cashew nuts
  • Sesame
  • Nuts
  • Peanut
  • Brazil nuts
  • Hazelnuts
  • Macadamia Nuts
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2 unit(s)

Baking Potato

60 grams

Mature Cheddar Cheese

(Contains: Milk)

1 bunch(es)

Chives

1 unit(s)

Apple

2 unit(s)

Garlic Clove

150 grams

Creme Fraiche

(Contains: Milk)

10 grams

Vegetable Stock Paste

15 grams

Worcester Sauce

(Contains: Barley, Cereals containing gluten)

17 grams

Wholegrain Mustard

(Contains: Mustard)

50 grams

Baby Leaf Mix

25 grams

Pecan Nut Halves

(Contains: Nuts, Pecan Nuts May contain traces of: Pistachio nuts, Almonds, Cashew nuts, Sesame, Nuts, Peanut, Brazil nuts, Hazelnuts, Macadamia Nuts)

Not included in your delivery

100 milliliter(s)

Water for the Sauce

1 tbsp

Honey

1 tbsp

Olive Oil

Energy (kJ)3577 kJ
Energy (kcal)855 kcal
Fat49.3 g
of which saturates22.9 g
Carbohydrate82.1 g
of which sugars21.4 g
Dietary Fibre8.5 g
Protein19.3 g
Salt2.4 g
Potassium1329 mg
Calcium21 mg
Iron1 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Chopping Board
•Baking Tray
•Knife
•Grater
•Large Saucepan
•Medium Bowl

Instructions

1

Preheat your oven to 240°C/220°C fan/gas mark 9.

Halve the potatoes lengthways and pop them onto a baking tray. Drizzle with oil and season with salt and pepper.

Rub the oil over the potatoes, then lay them cut-side down.

Bake on the top shelf of your oven until tender and a knife slips in easily, 30-40 mins.

2

Meanwhile, grate the cheese.

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

Quarter, core and thinly slice the apple (no need to peel).

Peel and grate the garlic (or use a garlic press).

3

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

Once hot, add the garlic and fry for 30 secs.

Stir through the creme fraiche, vegetable stock paste, Worcester sauce, water for the sauce (see pantry for amount) and two-thirds of the wholegrain mustard. Simmer until thickened, 3-4 mins. 

Stir throught the cheese until melted. Taste, and season with salt and pepper if needed.

Remove from the heat and set aside.

4

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

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

 

 

 

5

When the potatoes are ready, reheat the sauce. 

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

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

 

6

Share the potatoes between the serving plates. Drizzle over the remaining sauce.

Sprinkle over the chives.

Serve the apple salad alongside. Finish with a sprinkling of walnuts.

Enjoy!

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