Rarebit (or rabbit) is one of the most soothing, comforting, moreish ways to enjoy cheese on toast. You’ve got your crunchy bread, then that rippling, bubbling, molten layer on top – blending mustard, cheese, beer, butter – all the good things.
We’ve souped ours up with soft, melting sweet leeks and Great British Food Award-winning Cleric’s Cure beer from Three Tuns Brewery. We’ve finished with what are (in some places) called ‘rabbit ears’ – slices of crispy smoked bacon.
Ingredients (serves 2-4)
- 2 medium leeks
- Butter/oil
- Seasoning
- 2-4 slices thick-cut good bread
- 250g mature Cheddar, grated
- 75mls beer
- Knob unsalted butter
- 1 egg yolk
- 1 tsp English mustard powder
- 1 tbsp grain mustard
- Splash Worcestershire sauce
- Pinch of cayenne pepper
- 4-8 slices smoked streaky bacon (2 per slice of toast)
Method
1. Finely slice the leeks and saute in a pan in a little butter and oil until very, very soft but not coloured. Season to taste.
2. In a pan, combine the cheese, beer, egg yolk, mustard powder, grain mustard, Worcestershire sauce, and cayenne. Cook very slowly on a low heat until smooth, molten and combined. Allow to cool slightly.
3. Meanwhile, toast your bread on both sides, and grill your bacon until crispy.
4. Pop your bread onto a tray and divide the leeks and the cheese mixture over the top evenly. Pop under the grill and cook until bubbling and catching in places. Serve with your ‘bunny ears’ on top, and with your favourite chutney on the side.
