Servings: 4

Time to prepare: 10 mins

Time to cook: 10 mins


100g plain flour
100g unsalted butter
300ml milk
100g grated Lincolnshire Poacher Cheese
1 tsp Worcester sauce
1 tsp English Mustard
2 egg yolks


Melt butter in a thick bottomed saucepan.
Add flour to the butter and stir well with a wooden spoon until the roux begins to come away from the side of the pan.
Gradually add the milk, mixing thoroughly to obtain a smooth sauce-like consistnecy.
Cook out the sauce for 5-10 minutes before adding the grated cheese, mustard and Worcester sauce.
Remove pan from heat and stir in egg yolks. Season to taste, cover and leave to cool.
Heat frying pan, drizzle with olive oil and add a knob of butter.
Sweat off a little chopped onion, add a good handful of sliced mushrooms and saute until golden brown.
Season to taste, finish with a squeeze of lemon juice and chopped tarragon.
Cut four slices of bread, nice and chunky, and toast.
Place toasted bread on an oven tray, scatter the pieces of bread with sauteed mushrooms.
Liberally spread the rarebit mixture over the mushrooms and place under a hot grill until golden brown.
Serve with either crispy smoked streaky bacon or a homemade fruit chutney.

Chef’s tip:

In place of blewitt mushrooms, you could try oyster, cepes, girolles or shitake mushrooms. For lottery winners, truffles and foiue gras are a must!
Recipe and photo courtesy of The Olive Branch

November, 2014