White wine vinegar: 200ml
Water: 100ml
Caster sugar: 100g
Pear: 1, peeled and sliced
Butter: 50g
Plain flour: 50g
Milk: 250ml
Dijon mustard: 1 tsp
Worcestershire sauce : 1 tsp
Stilton: 50g, crumbled
Mature Cheddar: 50g, grated
Salt
Good sourdough or country bread: 2 thick slices
Watercress: half a bunch
Serves 2
Start by lightly pickling the pear. Warm the vinegar and 100ml of water with the sugar until dissolved, then pour over the sliced pear and leave to soften and take on a gentle sharpness. Set aside to cool.
To make the rarebit, melt butter in a pan and stir in the flour to form a paste. Cook briefly, then gradually whisk in the milk until smooth and thick.
Add the mustard, Worcestershire sauce and both cheeses, stirring until melted and smooth. Remove from the heat and season with salt. The mixture should be thick and glossy.
Toast the bread until crisp, then spoon the rarebit mixture generously over the top. Place under a hot grill until bubbling and lightly browned.
To serve, top with the pickled pear and a small handful of watercress.
