Welsh Rarebit Jacky-P
with Apple and Pecan Salad
Our Welsh Rarebit Jacky-P is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
Baking Potato
60
Mature Cheddar Cheese
(Contains Milk)
1
Chives
25
Pecan Nut Halves
(Contains Nuts May contain Sesame, Nuts, Peanut)
1
Apple
2
Garlic Clove
150
Creme Fraiche
(Contains Milk)
10
Vegetable Stock Paste
(Contains Celery)
15
Worcester Sauce
(Contains Cereals containing gluten)
17
Wholegrain Mustard
(Contains Mustard)
50
Baby Leaf Mix
Not included in your delivery
100
Water for the Sauce
1
Honey
1
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
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.
When the oven is hot, bake on the top shelf until tender and a knife slips in easily, 30-40 mins.
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.
Share your baked potatoes between your plates. Spoon over the remaining rarebit sauce, then sprinkle over the chives.
Serve the apple salad alongside topped with a sprinkling of pecans.
Enjoy!
