Cheddar Melt with Apple Rosti

Serves 4


  • Apple Rösti:
    • 3 large potatoes, peeled and coarsely grated
    • 1 large Granny Smith apple, peeled and grated
    • 15ml (1 tbsp) lemon juice
    • 60ml (¼ cup) cake flour
    • 5ml (1tsp) baking powder
    • 1 large egg
    • Salt and pepper, to taste
    • Oil, for frying
  • Cheddar Melt:
    • 200ml cider
    • 400g mature cheddar, grated
    • 15ml (1 tbsp) cake flour
    • 45ml (3 tbsp) Calvados or brandy
    • Freshly ground black pepper, to taste


  1. For the rösti, combine the potato, apple and lemon juice in a sieve and squeeze out excess moisture. Add the flour, baking powder and egg. Season and mix well. Heat enough oil in a large pan to shallow-fry the rösti. Drop spoonfuls of the mixture into the oil, flattening lightly, and fry until golden brown, turning once. Drain on paper towel.
  2. For the melt, bring the cider to the boil in a heavy-based pot. Reduce 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 Calvados or brandy and pepper. Break the rösti into pieces and dip into the cheddar melt.