Apple Potato Mash (Hete bliksem)

1. Peel the potatoes and cut into even chunks. Boil in salted water for about 10 minutes, then add the cleaned, chopped apples and the cinnamon stick.
2. Boil for another 10 minutes, or until both apples and potatoes are as tender as you like; fairly chunky is good, but it's up to you.
3. Meanwhile, fry the streaky bacon in a dry pan until crisp, then set aside to drain on paper towels.
4. Slice a few extra pieces of apple, melt a little butter in a frying pan, and cook them with a drizzle of maple syrup and a pinch of cinnamon until soft.
5. Set out one plate with a whisked egg and another with sesame seeds, then cut the cheese into manageable pieces.
6. Dip each piece of cheese in the egg to coat all over, then in the sesame seeds until fully covered.
7. Heat a non-stick pan until very hot and fry the cheese quickly until the sesame seeds brown, turning to do both sides before the cheese melts.
8. Drain the apples and potatoes, remove the cinnamon stick, and mash together; taste and adjust with cinnamon and salt.
9. Serve the mash with the crispy bacon, caramelised apple and sesame cheese.

Tips from the ZestyPlate Kitchen

• Boil the apples and potatoes in the same pan so they mash into each other easily; leave a few lumps for texture.
• Get the pan very hot before frying the sesame cheese and move quickly, so the crust colours before the cheese starts to run.
• Drain the boiled fruit and potato thoroughly, otherwise the mash ends up watery.
• Taste as you go and adjust the sweet-savoury balance with a good pinch of salt and a little more cinnamon.