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).

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 through the cheese until melted, then taste and season with salt and pepper if needed. Remove from the heat and set aside.

In a medium bowl, add the sliced apple, remaining mustard, the 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.