Butter 50g, plus extra for toast Flour 50g Milk 100ml, warm Strong beer 150ml, warm Mature cheddar 250g, grated English mustard 2 tsp Worcestershire sauce 2 tbsp Smoked mackerel fillets 200g, skinned and flaked Black pepper to season Good bread 4 thick slices Rocket a handful, chopped Chutney to garnish

In a small saucepan, melt the butter and then stir in the flour to make a roux. Cook through for a couple of minutes, stirring regularly to prevent the roux from burning. Slowly stir in the warm milk and then the beer until you have a smooth thick sauce. Add the cheese to the sauce and stir until it has melted and a thick paste has formed. Stir in the mustard and worcestershire sauce, then the flaked mackerel. Season with black pepper. Lightly toast and butter the bread and place on a baking tray. Top the slices with the mackerel mixture and cook under a hot grill for a few minutes until golden brown and bubbling. Garnish the smoked mackerel rarebit with rocket and your choice of chutney.

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Smoked mackerel rarebit

Give traditional rarebit a South West twist with the addition of locally smoked mackerel

Rupert Cooper, owner and head chef of Philleigh Way Cookery School in Truro, shares his recipe for smoked mackerel rarebit

philleighway.co.uk

Serves 4

You will need

Butter 50g, plus extra for toast
Flour 50g
Milk 100ml, warm
Strong beer 150ml, warm
Mature cheddar 250g, grated
English mustard 2 tsp
Worcestershire sauce 2 tbsp
Smoked mackerel fillets 200g, skinned and flaked
Black pepper to season
Good bread 4 thick slices
Rocket a handful, chopped
Chutney to garnish

Method

In a small saucepan, melt the butter and then stir in the flour to make a roux. Cook through for a couple of minutes, stirring regularly to prevent the roux from burning.
Slowly stir in the warm milk and then the beer until you have a smooth thick sauce.
Add the cheese to the sauce and stir until it has melted and a thick paste has formed. Stir in the mustard and worcestershire sauce, then the flaked mackerel. Season with black pepper.
Lightly toast and butter the bread and place on a baking tray. Top the slices with the mackerel mixture and cook under a hot grill for a few minutes until golden brown and bubbling.
Garnish the smoked mackerel rarebit with rocket and your choice of chutney.

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You will need

Butter 50g, plus extra for toast
Flour 50g
Milk 100ml, warm
Strong beer 150ml, warm
Mature cheddar 250g, grated
English mustard 2 tsp
Worcestershire sauce 2 tbsp
Smoked mackerel fillets 200g, skinned and flaked
Black pepper to season
Good bread 4 thick slices
Rocket a handful, chopped
Chutney to garnish

Method

In a small saucepan, melt the butter and then stir in the flour to make a roux. Cook through for a couple of minutes, stirring regularly to prevent the roux from burning.
Slowly stir in the warm milk and then the beer until you have a smooth thick sauce.
Add the cheese to the sauce and stir until it has melted and a thick paste has formed. Stir in the mustard and worcestershire sauce, then the flaked mackerel. Season with black pepper.
Lightly toast and butter the bread and place on a baking tray. Top the slices with the mackerel mixture and cook under a hot grill for a few minutes until golden brown and bubbling.
Garnish the smoked mackerel rarebit with rocket and your choice of chutney.

Mackerel

Smoked mackerel rarebit

Rupert Cooper, owner and head chef of Philleigh Way Cookery School in Truro, shares his recipe for smoked mackerel rarebit

philleighway.co.uk

You will need

Method

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