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Smoked haddock with Welsh rarebit and remoulade
Fruit and vegetables
¼
celeriac
, peeled and diced
1 Braeburn
apple
, cored and diced
2 tbsp
chives
, chopped
Tins, packets and jars
12g/½oz
plain flour
½ tbsp
English mustard
powder
few splashes
Worcestershire sauce
1 tsp
wholegrain mustard
Cooking ingredients
25g/1oz fresh or dried
breadcrumbs
salt and freshly ground
black pepper
large pinch
salt
splash cider
vinegar
2 tbsp
olive oil
salt and freshly ground
black pepper
Dairy, eggs and chilled
75ml/2½fl oz full-fat
milk
350g/12oz mature
cheddar
1 free-range egg, plus 1 free-range
egg yolk
Other
2 x 200g/7oz natural
smoked haddock
fillets
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