Rarebit toasties with caramelised onions

Serve these rarebit toasties with fried eggs for the ultimate comfort food.

Serves 2 Prep 15 mins plus cooling ■ ■

Cook 35 mins

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2 tbsp plain flour

2 tbsp butter

250ml milk

50ml ale or stout

80g extra mature cheddar

1½ tsp English mustard pinch cayenne pepper

1 tsp Worcestershire sauce,

plus extra to serve

1 tbsp vegetable or rapeseed oil,

plus extra for the eggs, if using 2 onions, halved and thinly sliced 1 tbsp light brown soft sugar 1 tbsp yeast extract

4 thick slices sourdough bread 2 eggs (optional)

1 Put the flour, butter, milk, beer, cheese and mustard into a pan over a medium heat and stir with a whisk until thickened and smooth. Add the cayenne and Worcestershire sauce. Cover the surface to stop a skin forming and set aside. You can make the sauce up to three days before using (store in the fridge).

2 Heat the oil in a frying pan. Cook the onions for 15-20 mins until caramelised. Add the sugar and yeast extract and cook for another 2-3 mins until sticky, adding a splash of water if it looks dry.

3 Lightly toast the bread and heat the grill. If serving with an egg, heat a frying pan with a drizzle of oil. Spread two slices of toast with the onions and top with half the rarebit mixture. Cover the remaining slices of bread with the rest of the rarebit mixture. Put under the grill until bubbling (about 2-3 mins), then sandwich the slices together with the cheesy onions in the middle. While they’re cooking, fry the eggs to your liking. Top the sandwiches with a few shakes of Worcestershire sauce, a grinding of pepper and the eggs. PER SERVING 1,028 kcals, fat 40g, saturates 21g, carbs 123g, sugars 28g, fibre 7g, protein 39g, salt 4.4g