Stilton & Stout Rarebit With Apple & Walnut Salad

Preheat the grill to medium-high

Chop your leek[s] in half lengthways, wash thoroughly to remove any grit then top, tail and slice finely

Heat a large, wide-based pot with a little drizzle of olive oil over a medium-high heat

Once hot, add the sliced leek and a splash of cold water and cook for 5-7 min or until softened

Meanwhile, slice your apple[s] finely, discard the core[s] then chop into matchsticks

Wash your salad, then pat dry with kitchen paper

Combine your cider vinegar and Dijon mustard in a large bowl with a drizzle of olive oil and a pinch of sugar – this is your mustard dressing

Add the apple matchsticks and salad to the bowl and toss – this is your apple salad

Slice your ciabatta[s] in half, add to a baking tray (or two!) cut-side down and put under a grill for 3-4 min or until toasted and golden

Once toasted, remove the tray[s] from the oven and add your walnuts to the other side of the tray[s], turn the ciabatta halves over and return the the tray[s] to the grill for 1-2 min further or until lightly toasted, then remove from the grill, set aside and transfer the toasted walnuts to a small plate

Tip: Watch the walnuts like a hawk to make sure they don't burn!

Once the leek has softened, reduce the heat to medium and add 1 tbsp [1 1/2 tbsp] [2 tbsp] flour to the pot with a knob of butter

Give everything a good mix up and cook for 2-3 min or until the butter has melted and everything is well combined

Once well combined, add 100ml [150ml] [200ml] milk and give everything a good mix up, then cook for 1-2 min or until thickened

Once thickened, crumble 2/3 of your stilton cheese (save the rest for later!) into the pot with your soft cheese and stout paste

Season with a generous pinch of salt and pepper and cook for 1-2 min further, stirring, or until everything is melted and well combined – this is your stilton & stout rarebit sauce

Spoon the stilton & stout rarebit sauce all over the toasted ciabatta halves

Tip: Make sure to spread the sauce to the edges of the ciabatta to stop the corners burning!

Crumble the remaining stilton cheese over the top, return the tray[s] to the grill and cook for 3-4 min or until the rarebit sauce is lightly browned – these are your stilton & stout rarebit toasts