Summer rarebit

• soft goat's cheese↗150g g

  (or vegetarian alternative)

• Dijon mustard↗1 tbsp tbsp
• cider↗50ml ml
• spring onions↗6

  sliced

• egg↗1
• sourdough bread↗400g g

  thickly sliced

• raw beetroot↗1

  (about 140g), peeled

• small pack dill↗½

  chopped

• lemon↗juice 1

  juice 1

• watercress↗

  to serve

Step-by-step instructions

1. 1

   Heat grill to medium. In a large bowl, beat together the cheese, mustard, cider, spring onions and egg until combined, and set aside.

2. 2

   Place the slices of bread on a large baking tray and pop under the grill for a few moments to toast on one side. Turn over and spoon the goat’s cheese mixture onto the untoasted side. Put back under the grill for 8-10 mins or until golden.

3. 3

   Chop the beetroot into large chunks and coarsely grate or blitz in a small food processor. Add half the chopped dill and the lemon juice, and stir to combine.

4. 4

   Serve the rarebits topped with a spoonful of the beetroot and the remaining chopped dill scattered over and watercress on the side.