60g mature white Cheddar, grated
1 egg yolk
1 tsp English mustard
½ tsp Worcestershire sauce (or soy sauce, to make these vegetarian)
3 tbsp brown ale, red ale, porter or stout
3 long, thick slices of sourdough or country- style bread
Tomato chutney or onion jam, to serve
- In the bowl of a food processor, combine the Cheddar, egg yolk, mustard and Worcestershire sauce. Whizz briefly, then add the beer and whizz again to form a paste, adding an extra splash of beer if necessary to loosen.
- Turn the grill on to a high heat and lightly toast the bread on both sides. Thickly spread one side of each slice with the rarebit mixture, then place back under the grill until golden and bubbling.
- Cut each toast into four triangles. Place on a platter and add a small dollop of tomato chutney or onion jam in the centre of each. Serve while hot.
80kcals, 2g fat (1.1g saturated), 11.8g carbs (0.5g sugars), 3.5g protein, 0.5g fibre, 0.155g sodium