Ingredients (rarebit)

2 oz fresh white bread, crust removed
675g mature cheddar cheese
5 fl oz milk
1 oz plain flour
1 tbsp English mustard powder
Salt and pepper
2 whole rich yolk eggs 
2 rich egg yolks 
1 tbsp Worcester sauce

Ingredients (to finish)

6 slices Rye sough dough bread, or your favourite bread for toast
30 ml extra virgin olive oil
200 g Bay Tree Spicy Tomato & Caramelised Onion chutney, or your favourite chutney
1 batch rarebit mix as above.
Sea salt to finish
12 basil leaves 

Method

To make your rarebit
Add the white bread to your Kenwood food processor and pulse until you have fine breadcrumbs.  Then remove the breadcrumbs and set aside. 

Add the grater attachment to your Kenwood food processor and grate the mature cheddar cheese.  Then add the cheddar to a saucepan with the milk, over a medium to low heat and slowly melt the cheese and milk together, making sure not to burn the cheese. 

Once the cheese has melted and looks like cheese fondue, add the flour, breadcrumbs, mustard powder and a pinch of salt and pepper then cook for four minutes, still over a medium to low heat.

Remove the cheese mix from the pan and spread out onto a tray or plate then leave to cool, to room temperature.

Once the mix has cooled, return it to the food processor and using the knife blade attachment, blitz the mixture whilst slowly adding the eggs and yolks and Worcestershire sauce. 

Place the finished rarebit mix into a piping bag with a round nozzle and store at room temperature until ready to pipe.
To finish your rarebit on toast
Lightly drizzle olive oil on both sides of your rye sourdough bread and using a grill toast the bread on both sides until golden brown and crunchy.
Remove the toast and on one side spread a layer of chutney all over the surface of the toast. Pipe the rarebit across the toast so you cover the top of the toast and chutney with rows of rarebit.
Place the rarebit topped toast back under the hot grill and cook until the rabbit has coloured and glazed golden brown all over.
Remove from the grill and cut into two halves’ then garnish with torn basil leaves, a pinch of sea salt and a drizzle of olive oil.