Our Most Recent Recipe
(adapted from St.John's version; now featuring Mother's Ruin)
Serves: at least 4, depending on the dimensions of your toast
- As much or as little of Mother's Ruin as you fancy
- 1 knob of butter (30g)
- 1 tablespoon plain flour
- 1 teaspoon english mustard powder
- ½ teaspoon hot smoked paprika
- 1 very long splash of Worcestershire sauce - and the bottle to serve
- 200 millilitres Kernel Export Stout
- 300 grams Isle of Mull strong mature cheddar (grated)
- 150 g Ogleshield, rind removed
- 4 pieces of Little Bread Pedlar sourdough, or similar sturdy, good bread
- Melt the butter in a pan, stir in the flour, and let this cook together until it smells biscuity but is not browning. Add the beer, add the mustard powder and paprika and then stir in the Worcestershire sauce.
- Add the cheese and gently melt. When it’s all of one consistency, remove from the heat, pour out into a shallow container, and allow to set.
- Take your sturdy bread and toast on both sides. Allow to cool just a little, and then layer each piece with the sausage of your choice.
- Cover over with the rarebit mixture... We suggest about 1cm thick, but it's up to you! If you find that it doesn’t spread easily, press it on with your fingers. Put on a baking sheet and place under the grill until golden and bubbling – grilling to just beyond your comfort threshold, to allow the flour to cook out.
- Enjoy thoroughly!