- 6 baby carrots, peeled and chopped
- 2 tbsp vinegar
- 2 tbsp soft brown sugar
- 2 tbsp parsley, chopped
- ¼ peach, chopped
- 55g/2oz butter
- 55g/2oz plain flour
- ¼pint-½pint milk
- 85g/3oz cheddar cheese, grated
- dash worchester sauce
- dash of Tabasco
- 1 tsp mustard powder
- salt
- freshly ground black pepper
- 2 slices of ciabatta/bread, toasted
- To make the chutney, heat the carrots in a small saucepan. Stir in the vinegar, sugar, parsley and peach pieces. Reduce the heat and simmer gently for 10-12 minutes, stirring occasionally.
- For the rarebit, gently melt the butter in a pan. Stir in the flour to create a roux. Pour in the milk, and stir continually to create a thick sauce. Remove from the heat and stir in the cheese until melted.
- Add the Worcester sauce, Tabasco, mustard powder and seasoning, and stir together, to create a thick, almost paste like mixture.
- Spread the rarebit mix onto the toasted bread and grill for 2-3 minutes, until golden.
- Transfer to a serving plate and spoon the chutney on to serve.