You’ve enjoyed rarebit on toast – now try it as a topping for fish. The taste is sensational!

Serves 4

Ingredients

• 75g (3oz) Lancashire cheese
• 15g (1/2oz) butter
• a few drops of Worcestershire sauce
• freshly ground black pepper
• 4 x 175 – 200g (6 – 7oz) fillets of haddock
• 4 medium tomatoes, thinly sliced
• fresh green vegetables, to serve

Method

1. Preheat the grill.
2. Crumble the Lancashire cheese into a mixing bowl and add the butter, Worcestershire sauce and some black pepper. Work the ingredients together to form a stiff paste.
3. Arrange the fish fillets on the grill rack (Cover the rack with foil first, if you like). Grill the fish for about 4 – 5 minutes, then remove from the heat.
4. Arrange the tomato slices over the top of the fish fillets, then divide the rarebit topping between them, dotting it over the surface of the tomatoes. Return to the grill for another couple of minutes or so, until the rarebit topping bubbles and browns. Serve at once, with fresh green vegetables.