4 slices toasted sour dough

100ml Guinness (other stouts are available)

100ml cream

150g strong cheddar

25g finely grated parmesan (or veggie style Italian hard cheese)

15ml Worcestershire sauce

2 yolks

For the chutney

1 red onion, finely chopped

clove garlic

tin chopped toms - drained

5g dried chilli flakes

150g cherry tomatoes, halved

50ml port

50ml red wine vinegar

100g demerara sugar

20g chopped gherkins

15g capers


1. Fry the onions until soft with garlic and chilli (take your time)

2. Add port and reduce by half. Add vinegar and sugar and cook vigorously until they caramelise

3. Add the tin tomatoes and boil until jammy

4. Finally, fold in cherry tomatoes, gherkins, capers and season

5. Start on your rarebit - boil the stout until reduced by half, add some cream, repeat

6. Cool, then add everything else

7. Spoon your mixture on to the toast and grill for approximately 4 minutes until golden and bubbling

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