CHEDDAR MELT WITH APPLE ROSTI
Prep time 15 mins Cooking time 15 mins Serves 4
3 large potatoes, peeled and coarsely grated 1 large Granny Smith apple, peeled and grated 1 tbsp lemon juice 4 tbsp cake flour 1 tsp baking powder 1 large egg Oil, for frying
200ml cider 400g mature cheddar, grated 1 tbsp cake flour 3 tbsp chicken stock For the rosti, combine the potato, apple and lemon juice in a sieve and squeeze out excess moisture. Add the flour, baking powder and egg. Season with salt and pepper and mix well. Heat enough oil in a large pan to shallow-fry the rosti. Drop spoonfuls of the mixture into the oil, flattening lightly, and fry until golden brown, turning once. Drain on paper towel. For the cheese melt, bring the cider to the boil in a heavy-based pot. Reduce the heat, toss the cheddar and flour together with a fork and gradually add to the pot, stirring constantly to allow the cheese to melt into the cider. When it is creamy and smooth, add the stock and black pepper, to taste. Pour it into a serving pot. Break the rosti into pieces and dip into the cheddar melt.