VegetarianEast Midlands English cuisine Starters

Hartington Stilton Rarebit

Name: Hartington Stilton Rarebit
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: East Midlands English
Ingredients: 250 g hartington blue stilton cheese; 25 g Unsalted butter; 25 g Plain flour; 100 ml traditional english bitter ale; 1 tsp english mustard; 1 tbsp vegetarian worcestershire sauce; 1 item egg yolk; 4 slices crusty white farmhouse bread; 0.25 tsp freshly ground black pepper

Rich blue Stilton melted with traditional English ale and mustard, spooned over crusty bread and grilled until golden and bubbling.

🇬🇧United Kingdom· East Midlands

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4
Difficulty: Easy
Calories: 480 kcal

Ingredients

0 of 9 gathered

Servings

250 g hartington blue stilton cheese — crumbled roughly
25 g Unsalted butter — cubed
25 g Plain flour — sifted
100 ml traditional english bitter ale — room temperature
1 tsp english mustard — smooth paste
1 tbsp vegetarian worcestershire sauce — for savoury tang
1 item egg yolk — from a large free-range egg
4 slices crusty white farmhouse bread — thickly sliced
¼ tsp freshly ground black pepper — to taste

Equipment

•small saucepan
•wooden spoon
•whisk
•baking tray
•grill

Nutrition

Per serving, approximate

Calories: 480 kcal
fat: 28 g
carbs: 36 g
fibre: 2 g
protein: 21 g
calories: 480 kcal

Instructions

1
Melt the butter in a small saucepan over medium-low heat on the hob.
2
Stir in the plain flour and cook for one minute to make a smooth paste.
3
Gradually pour in the ale, whisking constantly until the sauce thickens smoothly.
4
Remove the pan from the heat and stir in the crumbled Stilton cheese until melted.
5
Beat in the English mustard, Worcestershire sauce, black pepper, and egg yolk until glossy.
6
Preheat your grill to a high setting.
7
Toast the bread slices under the grill on both sides until lightly golden.
8
Spread the warm Stilton mixture thickly and evenly over the toasted bread slices.
9
Place under the hot grill for three to four minutes until bubbling and golden brown.
10
Serve immediately while piping hot.

Chef's tips

Take the pan off the heat before adding the egg yolk so it does not scramble. Spread the cheese paste right to the crusts to stop the edges of the bread from burning under the grill. Use a malty, traditional British ale rather than a hoppy craft beer for the best balanced flavour.

Ingredient substitutions

Hartington blue Stilton cheese → mature Cheddar or another British blue cheese
traditional English bitter ale → cloudy apple cider or whole milk
crusty white farmhouse bread → crusty sourdough or brown bloomer bread

Storage

Keep any leftover rarebit paste in an airtight container in the fridge for up to two days.

Reheating

Spread chilled paste directly onto toasted bread and grill under medium-high heat until bubbling hot throughout.

Common mistakes to avoid

•Adding cold ale too quickly, which creates flour lumps in the base.
•Boiling the mixture after adding the cheese, causing the Stilton fats to split.
•Leaving bare bread edges uncovered under the grill, which causes scorched crusts.

Serving suggestions

Serve with a crisp watercress and pickled walnut salad.Accompany with a spoonful of sweet onion chutney or piccalilli.Pair with a glass of cool Derbyshire ale or dry cider.