Ingredients

• 110g/4oz caster sugar
• 4 plum tomatoes
• chopped
• 2 tbsp sherry vinegar
• ½ tsp dried chilli flakes
• 50g/2oz apple
• peeled
• core removed
• chopped
• 2 sprigs fresh thyme
• leaves only
• 110g/4oz Ogleshield cheese
• or similar firm cows' milk cheese
• 110g/4oz cheddar cheese
• grated
• 50ml/2fl oz full-fat milk
• 25g/1oz plain flour
• 25g/1oz breadcrumbs
• dash Worcestershire sauce
• 1 free-range egg
• 1 free-range egg yolk
• ½ tsp English mustard powder
• salt and freshly ground black pepper
• 4 slices thick crusty white bread

Directions

• For the tomato chutney
• heat a frying pan until hot
• add the caster sugar and cook for 1-2 minutes
• or until the sugar has melted and is pale golden-brown.
• Add the chopped tomatoes
• vinegar
• chilli flakes
• apple and thyme and cook for 2-3 minutes. Season
• to taste
• with salt and freshly ground black pepper.
• For the Welsh rarebit
• preheat the grill to high.
• Heat the cheese and milk in a saucepan
• stirring regularly
• until the cheese has melted.
• Add the flour and breadcrumbs and cook for a further 2-3 minutes stirring continuously.
• Remove the pan from the heat and set aside to cool.
• Whisk in the Worcestershire sauce
• egg
• egg yolk and mustard. Season
• to taste
• with salt and freshly ground black pepper.
• Meanwhile
• lightly toast the bread on one side. Spread the cheese mixture onto the un-toasted side of the bread and grill for 1-2 minutes
• or until the cheese is bubbling and golden-brown. Serve the rarebit hot with the chutney.