Cheesy Crab Thermidor Toasts With Chips & Tomato Salad

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Cut your potatoes (skins on) into chips

Add the chips to a baking paper-lined baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for 20-25 min or until golden and crisp

Peel and finely chop your shallot[s]

Chop your chives finely

Grate your cheddar cheese finely

Melt 20g [30g] [40g] butter in a pot over a medium heat

Once melted, add the chopped shallot to the pot with a pinch of salt and pepper and cook for 3-4 min or until beginning to soften

Once softened, add 2 tbsp [3 tbsp] [4 tbsp] flour and stir with a wooden spoon for 1-2 min or until a sandy paste forms – this is your roux

Gradually whisk 100ml [150ml] [200ml] milk into the roux, a little at a time, and cook for 5 min or until a smooth, thick sauce remains – this is your béchamel sauce

Once thickened, add half the grated cheese to the béchamel sauce with your crab meat, Chinese rice wine and half the chopped chives

Season with a pinch of salt and pepper and stir it all together – this is your crab Thermidor mix

Slice your ciabatta[s] in half and place in the toaster for 1-2 min or until lightly toasted

Once toasted, transfer the toasted ciabatta halves to a baking paper-lined baking tray (or two!) and top with the crab Thermidor mix

Top the crab mix with the remaining grated cheese

Put the tray[s] in the oven for 6-8 min or until the cheese is melty and golden – these are your cheesy crab Thermidor toasts

Chop your tomato[es] into wedges

Wash your salad, then pat dry with kitchen paper

Add the tomato wedges and salad to a bowl with your white wine vinegar and remaining chopped chives

Add a drizzle of olive oil and toss – this is your tomato salad