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Rarebit with sticky red onion chutney

Jess and Laura Tilli from Market Kitchen
Laura Tilli’s tangy chutney goes perfectly with an old Welsh favourite for tea time

Rarebit with sticky red onion chutney

Method

1. For the chutney: in a saucepan, add the onions, sugar and vinegar. Cook on a medium heat until the onions have softened and the sugar has melted.

2. Turn down the heat and simmer for about 30 minutes until a thick chutney consistency is reached. Set aside.

3. For the rarebit: heat the cheese with a splash of milk in a saucepan over a low heat until the cheese has melted. Take off the heat and whisk in the egg, egg yolk, bread crumbs, mustard, Worcestershire sauce, tabasco, and flour. Season with salt and pepper.

4. Toast the bread on one side under the grill, then butter the other side and cover with spinach leaves. Dollop the rarebit mixture onto the spinach and place back under the grill until the mixture is bubbling and golden brown.

5. Serve the rarebit with the chutney on the side.

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Serves: 4

Prep: 10 min
Cook: 45 min

Ingredients

For the chutney

4 red onions, finely sliced
400g light brown sugar
250ml Balsamic vinegar

For the rarebit

250g mature Cheddar cheese, grated
splash of Milk
1 duck egg
1 duck egg yolks
2 tbsp granary breadcrumbs
1 tsp English Mustard
1 tbsp Worcestershire sauce
1 tsp Tabasco sauce
1 tbsp wholemeal flour
4 slices farmhouse granary bread
Butter, for spreading
1 bunch Spinach