- December 2017
- Serves 8-10
- Hands-on time 25 min
Lucas Hollweg recommends eating this rarebit just as it is or posh it up on delicate slivers of toast with capers and shallots. It’s a salty, savoury canapé that pairs wonderfully with a glass of Sherry.
- 16.3g (9g saturated)
- 18.5g (1.7g sugars)
You could also serve the warm rarebit as a dip for crudités, if you prefer.
Make up to a week ahead and keep in a sealed container in the fridge.
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