Step by step
- Mash together the cheese, mustard, yolk, spring onions and a grind of black pepper.In a saucepan melt the butter then stir in the flour and cook for 1 minute, stirring continuously.
- Gradually pour in the stout then the milk stirring all the time until its all incorporated then add the cheese mixture and continue to stir until it is melted and smooth. Set aside.
- Heat the grill to hot and line the grill pan with foil. Toast the bread on both sides then spread thickly with the cheese mixture. Grill until bubbling and browned, and top with half a spring onion to serve.
Cook’s Tip: This rarebit is great served with Barbecue Beetroot Relish (pictured). Available from Tesco, this new tasty relish is perfect for adding colour and flavour to a wide variety of food from sandwiches and wraps to burgers, pork chops or halloumi kebabs. It also doubles up as a sweet yet earthy dip, perfect with breadsticks or crisps and can be used as a tasty dressing for salads too. RRP £1.25 for 200g.