Rarebit toasts

The compote will keep for a week in the fridge – it’s great with cold meats.

Serves 4 • Ready in 20mins

for the compote:

30g butter

3 red onions, thinly sliced

1tbsp thyme leaves, chopped 1tbsp balsamic vinegar

1tbsp redcurrant jelly for the rarebit:

15g butter

1 level tbsp plain flour

5tbsp full-cream milk

150g hard goat’s cheese, grated 8 slices walnut bread, toasted

1 To make the compote, melt the butter in a pan and add the onions and thyme. Stir over a high heat for 3mins. Cover with a lid and turn the heat down. Cook for 15mins then remove the lid, turn up the heat and add the vinegar and jelly. Stir for 1-2mins. Set aside.

2 To make the rarebit, mix the butter and flour in a small pan over a low heat and cook for 1min. Add the milk and bring to the boil, stirring. Stir in the cheese and cook until it just melts.

3 Spread the sauce over the toast and grill for another couple of mins.

4 Serve the rarebit topped with a spoonful of red onion compote.

Per serving: Cals 569, Fat 27g,

Sat fat 14g, Carbs 59g w&h