- 200g Cave-aged Gruyère
- 200g butternut squash, peeled
- 3 tbsp ale or cider
- A handful of thyme
- A good pinch of freshly ground pepper
- A dusting of chilli powder, for hot heads
- 4 slices of sourdough (rye is particularly great here)
- A few slicks of butter
1. Heat your grill to high. Finely grate the cheese and squash into a bowl. Mix in the ale or cider, the thyme leaves, a little pepper and a pinch of chilli
2. Lightly toast your bread on one side by slipping it under the grill. Remove the bread from the oven. Butter the untoasted side. Pile the grated cheese and squash mixture on top. Press firmly into the bread to ensure it stays put and cooks evenly.
3. Arrange the rarebits on a baking tray and melt under the grill for 10 mins or till the cheese and squash are golden. Delicious served alongside soup or a stew, or for a breakfast treat.