Rarebit roasties

1 HOUR | SERVES 4 AS A SIDE EASY | V

Stout adds roasted notes and a slight bitterness that works well to cut through the richness of the cheese. Any left-over rarebit mix can be kept in the fridge for welsh rarebit toasts or cauliflower cheese.

Maris Piper potatoes 1kg, peeled, small ones halved, large ones quartered

plain flour 3 tbsp english mustard powder 1Ω tsp vegetable oil 75-100ml spring onions 3, sliced to serve (optional) RAREBIT

stout (such as Guinness) 50ml mature cheddar 150g, grated

Worcestershire sauce a few dashes dijon mustard 2 tsp cornflour 1 tbsp

• Boil the potatoes in salted water for 10 minutes until tender but not breaking up. Drain into a colander and leave to dry for a few minutes. Meanwhile, heat the oven to 220C/fan 200C/gas 7.

• Mix together the flour, mustard powder and some seasoning in a bowl, then sprinkle over the potatoes and toss well to coat. Put enough oil in a roasting tin to coat the bottom and heat the oil in the oven for 5 minutes. • Lower the floury potatoes into the hot fat, and spoon over the oil so they’re coated. Roast for 35-45 minutes, turning twice, until golden and really crunchy. Meanwhile, mix the rarebit ingredients together in a bowl with some seasoning.

• When the potatoes are done, turn the oven to as hot as it will go, or switch to the grill. Spoon a little of the rarebit mixture over the potatoes (on the flattest side of each, facing up) and cook or grill for a few minutes until melting and bubbling. Serve, scooping up crispy cheese from the base of the pan, and scatter with sliced spring onions and more black pepper, if you like.

PER SERVING 584 KCALS | FAT 32.9G SATURATES 9.5G | CARBS 53.7G | SUGARS 2.8G FIBRE 4.2G | PROTEIN 15.5G | SALT 1G