50ml ale or stout (use alcohol free if you prefer, but the cooking will remove the alcohol)
1 tsp Worcestershire sauce
Sea salt and freshly ground black pepper
4 slices of thick-cut crusty bread (like sourdough or farmhouse)
Method:
Heat the first knob of butter in a frying pan over medium heat. Add the spinach with a small pinch of salt and stir gently for 1–2 minutes until just wilted. Tip into a sieve or colander and press out excess liquid. Set aside.
In a small saucepan, melt the remaining butter and stir in the flour. Combine the grated cheddar. Add the mustard, paprika, nutmeg, milk, ale (or extra milk), and Worcestershire sauce if using. Gently heat on low, stirring until the cheese melts and forms a thick, smooth paste — don’t let it boil.
Remove the pan from the heat and allow to cool slightly (1–2 minutes), then stir in the egg yolk until well combined. Season to taste with salt and pepper.
Lightly toast the bread slices on both sides under the grill or in a toaster, then place on a baking tray. Divide the wilted spinach across the toast slices, spreading it evenly. Spoon the rarebit mixture generously over the spinach, spreading it to the edges.
Place under a hot grill for 3–5 minutes until golden, bubbling, and slightly crisp at the edges. Dust with a little extra paprika before serving, and serve hot — ideally with a simple dressed salad or a splash of good brown sauce.
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