Ingredients

• 250g apples, peeled and chopped
• 250g potatoes, peeled and cut into even chunks
• 1 cinnamon stick
• 1 tsp maple syrup
• a sprinkling ground cinnamon
• 4 slices streaky bacon
• 200g cheese (firm, sliceable)
• a pinch salt
• 1 egg, whisked
• 50g sesame seeds
• a little butter, for the pan

Equipment

• Large pot
• Frying pan
• Nonstick pan
• Potato masher
• Two shallow plates

Instructions

1. Peel the potatoes and cut them into even chunks so they cook at the same rate, then boil in salted water for about 10 minutes.
2. Add the peeled, chopped apples and the cinnamon stick to the pot, and boil another 10 minutes until both are tender enough to mash to your liking (chunky or smooth is up to you).
3. While that boils, cook the bacon in a dry frying pan over medium heat until crisp and golden, then drain on paper towels so it stays crunchy.
4. In a small pan, melt a little butter and add a few extra apple slices with the maple syrup and a pinch of ground cinnamon, letting them simmer until soft and glossy for a topping.
5. Set up two plates: one with the whisked egg, one with sesame seeds. Cut the cheese into manageable pieces (smaller slices are easier to handle).
6. Dip each piece of cheese in egg to coat all sides, then press into the sesame seeds until fully covered.
7. Heat a nonstick pan over high heat until very hot, then fry the coated cheese quickly on each side until the sesame seeds turn golden brown, moving fast so the cheese crisps outside but does not fully melt away.
8. Remove the cinnamon stick, drain the potatoes and apples, and mash them together. Taste and adjust with cinnamon and salt, then serve topped with bacon, glazed apple, and the sesame cheese.