Rarebit with ham & a cider sauce
Serves: 2 Prep: 10 mins Cook: 10 mins
2 slices of bread, toasted 2 slices of ham (optional) 25g (1oz) unsalted butter 25g (1oz) plain flour
125 ml (4fl oz) dry cider 100g (3½ oz) cheddar cheese Drizzle of Worcestershire sauce 1 tsp English mustard Pinch of pepper
1. Pre-heat the grill and make sure the shelf is near the top.
2. Toast the bread. Place in an ovenproof dish and top with the ham.
3. Melt the butter in the saucepan, add flour and stir the roux for 2 mins.
4. Pour in some cider, stir to remove lumps and repeat until all the liquid has been added.
5. Bring to the boil, continually stirring until you have a smooth sauce.
6. Remove from the heat and add the cheese, Worcestershire sauce and mustard. Stir to melt the cheese.
7. Cover the ham and toast with the cheese mixture, then put under the grill until bubbling.
8 Serve by itself or with a lovely plain green salad.
Per serving: 525 cals, 30g fat (18g sat fat), 4g sugar, 1.9g salt
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1.5kg (3lb 3oz) floury potatoes, peeled and chopped
50g (2oz) butter
100ml (4fl oz) hot milk
75g (3oz) Parmesan, grated 2 large free-range eggs, beaten For the filling:
350g (11oz) mushrooms, sliced 50g (2oz) butter, plus extra for greasing baking dish
2 cloves of garlic, peeled and crushed
2 tbsp parsley, chopped 200g hard cheese, cubed 23cm cake tin, or deep pie dish, buttered
1. Pre-heat the oven to 190°C/
Fan 170°C/Gas Mark 5.
2. Add the potatoes to cold water and bring to the boil, cook until tender then drain.
3. Liberally butter the baking dish.
4. Push the potatoes to one side and add milk, then mash.
5. Add in half the Parmesan and eggs.
6. Meanwhile make the filling; melt the butter and fry the mushrooms and garlic, being careful not to burn them.
7. Spoon half the mash on the bottom of the buttered tin.
8. Add cubed cheese, parsley and then spoon over mushrooms and juices.
9. Top with the remaining cheese and sprinkle with remaining Parmesan.
10. Bake for 30 mins until the crust is golden.
Per serving: 582 cals, 32g fat (19g sat fat),
3g sugar, 1.2g salt