Smoked Jacket With Mustard Rarebit –

Ingredients

• 4 x 250g baking potatoes, poked several times with a fork
• 1-2 tbsp olive oil
• Flaked sea salt, as desired
• 30g unsalted butter
• 2 tbsp plain flour
• 65ml whole milk
• 200g grated cheddar cheese
• 2 tbsp whole grain mustard
• 1 tbsp Worcestershire sauce
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 4 x 8.8oz baking potatoes, poked several times with a fork
• 1oz unsalted butter
• 2fl. oz whole milk
• 7oz grated cheddar cheese
• Step 1 To install the grill plate, position it flat on top of the heating element and gently press down until it sits into place. Place Crisper Basket on grill, then close the lid.
• Step 2 While holding the smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close smoke box lid.
• Step 3 Turn dial to AIR FRY. Press WOODFIRE FLAVOUR. Set temperature to 200°C and set time to 45 minutes. Select START/STOP to begin preheating (IGN and preheating will take approx. 6-7 minutes).
• Step 5 Halfway through cooking, open lid and use silicone-tipped tongs to flip the potatoes. Flip potatoes halfway through cooking. Close lid to continue cooking.
• Step 7 On low heat, add cheese, mustard, Worcestershire sauce, salt and pepper. Stir until smooth.
• Step 10 When cooking is complete, the potatoes should be golden brown in colour . Open lid and remove potatoes from basket and serve.