Cheesy cider rarebit new potatoes

Method

1. P>ut the potatoes and a pinch of salt in a pan and cover with the cider. Bring to the boil, covered with a lid, then simmer for 15-18 minutes until tender to the point of a knife. Drain in a colander with a large jug below to catch the cider – you should have about 450ml (if not, make up the difference with water or extra cider).
2. Melt the butter in the same pan over a medium heat, then add the flour and cook for a few minutes, stirring to create a roux. Gradually stir in the cider to make a smooth sauce.
3. Mix in the Worcestershire sauce, mustard and cayenne pepper, then simmer for a few minutes. Add the cheeses and mix until fully melted. Season with salt and pepper, then stir in the chives.
4. Heat the grill to high. Put the potatoes in a grill-proof baking dish or casserole so they sit in one layer with some space around them, then pour over the cheese sauce. Put under the grill until golden and bubbling (about 3 minutes), then serve.