Method

• 1.
  Spread 1 slice of sourdough with creme fraiche and the other with mustard. Top mustard slice with cheese and scatter over a pinch of freshly ground black pepper. Top with second sourdough slice, creme fraiche-side down, and brush outside of sandwich with melted butter
• 2.
  Heat a non-stick frypan to mediumhigh heat. Cook sandwich, pressing down gently with a spatula, for 2-3 minutes each side or until golden and cheese is melted. APPLE TURNOVERS MAKES 6 You can prepare turnovers up to 1 day ahead and store, covered and chilled, until ready to cook. 400g Granny Smith apples, peeled, chopped into 1.5cm pieces 3/4 cup (180ml) apple juice 90g brown sugar 3/4 tsp ground cinnamon 1/2 tsp vanilla paste 1 tsp powdered gelatine 445g frozen shortcrust pastry (we used Carême brand), thawed 1 egg, lightly beaten Icing sugar, to serve WHIPPED CREAM 1 cup (250ml) thickened cream 1 tbs caster sugar 1/2 tsp vanilla paste Combine apple, apple juice, sugar, cinnamon, vanilla and a pinch of salt flakes in a saucepan over medium-high heat. Bring to a simmer and cook, stirring occasionally, for 5 minutes or until apple is tender and liquid has reduced slightly. Stir through gelatine and cook, stirring constantly, for 2 minutes or until gelatine is dissolved. Transfer to a heatproof bowl. Return half apple mixture to pan and mash with a fork, then return mashed apple mixture to unmashed apple mixture. Cover and chill until cold. Cut six 12cm rounds from pastry. Brush edges of each pastry round with some egg wash. Spoon one-sixth of the apple mixture onto half of each round, leaving a 2cm border around the edge. Fold the pastry over to make a half-moon shape and seal by pinching the pastry between your fingers. Finally, crimp the edge of the pastry with the back of a fork. Chill each turnover as you prepare the remaining pastries. Once all are assembled, chill for at least 1 hour. Preheat the oven to 180°C. Grease a baking tray and line with baking paper. Brush pastry tops with egg wash, place on prepared tray and bake for 25 minutes or