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Toasted rarebits- A delicious wintry lunch or mid-afternoon snack

Our cookery editor Leah Byrom turns her attention to the seasonal produce ready to be enjoyed throughout the colder month of November. 

A delicious wintry lunch or mid-afternoon snack

Serves three-four; Prep time: 15 minutes; Cooking time: 20 minutes

 

Ingredients

75ml Guinness

75ml double cream

200g Cheddar cheese

1 egg yolk

2 tspn Worcester sauce

1 tspn wholegrain mustard

2 spring onions

6 slices sourdough bread

Butter

1 tspn poppy seeds

 

Method

  • Place the Guinness and cream into a small non-stick saucepan and bring to the boil and gently simmer, stirring occasionally to reduce its volume by half
  • Finely slice the spring onions and grate the cheese and place in a mixing bowl with the yolk, Worcester sauce and mustard
  • Pour in the creamy Guinness mixture and mix together
  • Preheat the grill to a high setting, lightly butter one side of the bread and sprinkle with poppy seeds; place under the grill (butter side up) to toast the bread
  • Turn the toast over and spread the rarebit mixture over the untoasted side; place back under the grill to melt and colour the top of the rarebits
  • Serve immediately on its own or with a crisp salad

 

Leah’s tip

Try topped with crispy bacon and a poached egg to make it into more of a meal

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