Welsh Rarebit Potato Toasts with Apple Salad

Ingredients

• 4 slices sturdy sourdough bread
• 4 oz sharp cheddar, grated
• 1 tbsp unsalted butter
• 1 tbsp all-purpose flour
• 1/3 cup milk or ale
• 1 tsp English mustard
• 1 tsp Worcestershire sauce
• 1 small apple, thinly sliced
• 2 cups salad leaves
• 1 tbsp olive oil
• 2 scallions, thinly sliced
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Heat the broiler to high and toast the bread on both sides until crisp and dry. Toasting both sides first is what stops the base going soggy under the sauce.
2. Melt the butter in a small saucepan over medium heat, whisk in the flour, and cook for 1 to 2 minutes, stirring, until it smells biscuity but has not coloured.
3. Pour in the milk or ale a little at a time, whisking hard after each addition, until you have a thick, smooth paste with no lumps. Simmer for 2 minutes.
4. Take the pan off the heat before adding the cheese, then stir it in a handful at a time until melted and glossy. Cheese boiled in sauce splits into oil and rubbery strands.
5. Beat in the mustard, Worcestershire sauce, and plenty of black pepper. The mixture should be thick enough to hold its shape on a spoon and drop reluctantly.
6. Spread the rarebit right to the edges of the toast, covering every bit of crust, so nothing burns under the broiler.
7. Broil 4 inches from the element for 2 to 3 minutes, until blistered, bubbling, and browned in patches. Do not walk away; it goes from golden to black in under a minute.
8. Toss the apple, salad leaves, and scallions with the olive oil, a squeeze of lemon, salt, and pepper, and serve alongside the hot toasts with the fresh herbs.

Allergen note: Contains gluten, dairy and mustard.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.