Miso, mushroom & brisket pie
Try this beef pie and you won't look back. It will smack you round the chops with its umami richness from the miso, soy, parmesan and porcini ingredients
Rarebit toasties with sticky Marmite onions
- Preparation and cooking time
- Prep:
- Cook:
- Plus cooling
- Easy
- Serves 2
Skip to ingredients
- 2 tbsp plain flour
- 2 tbsp butter
- 250ml milk
- 50ml aleor stout
- 80g extra mature cheddar
- 1½ tsp English mustard
- 1 tsp Worcestershire sauceplus extra to serve
- pinch cayenne pepper
- 1 tbsp vegetable or rapeseed oilplus extra for the eggs if using
- 2 onionshalved and thinly sliced
- 1 tbsp light brown soft sugar
- 1 tbsp Marmite
- 4 chunky slices sourdough bread
- 2 eggs(optional)
Nutrition: Per serving
- kcal1028
- fat40g
- saturates21g
- carbs123g
- sugars28g
- fibre7g
- protein39g
- salt4.4g
Method
step 1
Put the flour, butter, milk, beer, cheese and mustard into a pan, set over a medium heat and stir with a whisk until thickened and smooth. Add the Worcestershire sauce and cayenne. Cover the surface with a piece of baking parchment or cling film to prevent a skin forming and set aside to cool. You can make the rarebit sauce up to three days before using (store in the fridge).
step 2
Heat the oil in a frying pan. Cook the onions in the pan for 15-20 mins until caramelised. Add the sugar and Marmite to the onions and cook for another 2-3 mins until sticky, adding a splash of water if it looks dry.
step 3
Toast the slices of bread lightly and heat the grill. If you’re serving with an egg, heat a frying pan with a drizzle of oil. Spread 2 slices of toast with the onions and top with half the rarebit mixture. Cover the remaining 2 slices of bread with the rest of the rarebit mixture. Place 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.
