- 150g pack soft goat's cheese (or vegetarian alternative)
- 1 tbsp Dijon mustard
- 50ml cider
Cider is an alcoholic beverage made from the fermented juice of apples. Apple orchards were…
- 6 spring onions, sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 1 egg
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 400g sourdough bread, thickly sliced
- 1 raw beetroot (about 140g), peeled
A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…
- ½ small pack dill, chopped
- juice 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- watercress, to serve
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
Heat grill to medium. In a large bowl, beat together the cheese, mustard, cider, spring onions and egg until combined, and set aside.
Place the slices of bread on a large baking tray and pop under the grill for a few moments to toast on one side. Turn over and spoon the goat’s cheese mixture onto the untoasted side. Put back under the grill for 8-10 mins or until golden.
Chop the beetroot into large chunks and coarsely grate or blitz in a small food processor. Add half the chopped dill and the lemon juice, and stir to combine.
Serve the rarebits topped with a spoonful of the beetroot and the remaining chopped dill scattered over and watercress on the side.