Quick apple rarebits

  • Portion size: Serves 4
  • Hands-on time 5 min
  • Difficulty: easy

A quick and comforting recipe that combines sourdough bread with gooey cheese and slices of apple.

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Ingredients

  • 100g chopped mature cheddar
  • 50g chopped gruyére cheese
  • 60ml good quality stout or porter
  • 1tsp English mustard
  • 1 tsp Worcestershire sauce
  • 2 medium free-range egg yolks
  • 4 medium sourdough bread slices
  • 1 cored and very thinly sliced eating apple
  • The soup of your choice
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Method

  1. Set the grill to medium-high. In a food processor, whizz the cheddar, gruyére, stout, mustard, Worcestershire and egg yolks. Season well, then whizz once more to a smooth paste. 
  2. Trim the bread slices so that they fit snugly inside the rim of a heatproof soup bowl, then lightly toast. 
  3. Divide the apple slices among the toasts, then top with the cheese sauce. 
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  5. Warm through the soup of your choice (we like butternut squash) then divide among the bowls. Put the toasts on top of the soups and grill for 5-10 minutes until the cheese is golden and bubbling. Serve straight away while the topping is still gooey. 
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