Rosemary and caramelised apple Welsh rarebit

Method

1. To make the caramelised apples, put the butter, sugar and rosemary in a frying pan set over a medium heat. Stir as the butter bubbles, until the sugar has melted and the butter smells biscuity. Add the apples, turn up the heat to medium high and cook for 5-8 minutes, turning halfway through, until the apples are caramelised and just softened. Don’t overcrowd the pan or the apples will start to steam (you might need to work in batches). Remove the apples from the pan and set aside on baking paper (see tip).
2. To make the rarebit, put all the ingredients except for the toast in a mixing bowl or food processor and mix or whizz until it forms a thick paste. Taste and season with a little salt and plenty of black pepper.
3. Heat the grill to medium-high. Divide the apples equally among the toast slices, then top with the cheese mixture, pressing it down firmly. Put on a baking tray lined with foil and grill until the cheese is golden, bubbling and melted. It will spill a little off the toast, but just scoop it back up to serve. Cool for 1-2 minutes, then slice into halves or wedges and serve straightaway.