Quick ideas
Riverford rarebit
This has been a regular in Ben Watson's household since he thought it up for a food show. Serve bubbling and golden with some green veg on the side and call it dinner. The secret is to make sure the bread's a little dry so it keeps some crunch and the cheese stays on top. For something a bit more tangy, use blue cheese instead of Cheddar - this is also good if you'd like some punch but would prefer it meat free.
Ingredients
- a little oil for frying, e.g. vegetable or sunflower
- 3 leeks, finely chopped
- 2 skinless chorizo sausages, diced (the skins will peel off if you dip the sausage in cold water)
- 4 slices sourdough, workers white, or malted bloomer bread
- a few slices Cheddar.
Method
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Step 1
In a frying pan with a little oil (you won't need much as the chorizo will provide some fat) sauté the finely chopped leeks and a couple of diced skinless chorizo.
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Step 2
Toast four slices of workers white, malted bloomer or, even better, sourdough and place on a baking tray. Cover with finely sliced strong, dry Cheddar. Slicing seems to work better than grating.
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Step 3
Put in a hot oven or under a not too fierce grill until the cheese has melted.
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Step 4
Spread on the leek and chorizo combo and grill/bake for another five minutes.
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Step 5
If you are the proud owner of anything akin to a George Foreman grill you can scoop some of the crumb out of a bap and replace with the mix. Give it five minutes with the lid down for a crunchy Panini/toastie.
