Lancashire Rarebit with Scarisbrick Red Velvet Beetroot



25g / 1oz butter

25g / 1 oz flour

125ml milk

1 tbsp English mustard

1 tsp Worcestershire sauce

2 large free range eggs separated

100g / 4 oz Creamy Lancashire cheese

4 slices Warburtons Toastie loaf


Freshly milled black pepper.

360g / 13 oz cooked whole baby beetroot, thinly sliced

8 pieces of crispy grilled naturally cured bacon, rind removed




Melt the butter in a small saucepan, blend in the flour and cook for 2 minutes, slowly add the milk and blend thoroughly for 2 minutes.


Take the pan off the heat and blend in the mustard and Worcestershire sauce.

Now blend in the egg yolks and place to one side to cool. Blend in the cheese and toast the bread on one side.


Whisk the egg whites until stiff and using a metal spoon; carefully fold the egg whites into the cheese mixture.


Cover each slice of toast on the untoasted side with slices of Red Velvet Beetroot and then top with the Lancashire cheese mixture. Grill until golden brown.


Tom Bridge ©


International Master Chef & Author