Grilled Welsh Rarebit

• 2 slices of sourdough bread
• 200 ml Fortisip PlantBased 2kcal Pea Mint flavour
• 30g corn flour
• 20g vegan butter
• 1 sliced spring onion
• 75g grated vegan cheddar
• 25g grated vegan parmesan cheese
• ½ tsp English mustard
• Salt & pepper to taste

1. In a small bowl, mix the corn flour and 2 tablespoons of the Fortisip together until smooth.
2. In a saucepan, heat the vegan butter and add the sliced spring onion. Fry for a few minutes until soft, add the rest of the Fortisip and bring to a gentle simmer. Add the corn flour mixture with a wooden spoon and stir until the mixture is thick (don’t boil). Cook for 2 minutes stirring all the time, remove from the heat and stir in the mustard and cheeses, holding a little of the cheese back. Taste and season with salt and pepper.
3. Line a baking sheet with foil and pre-heat the grill on full power.
4. Place the slices of bread onto the baking tray and divide the cheese mixture evenly over the slices, spreading to cover right to the edges of the bread. Sprinkle over the reserved cheese and place under the pre-heated grill.
5. Grill for a few minutes until the cheese has melted and the sauce is bubbling. Serve with a green salad.

Chef's tips:

• Use any vegan cheese in this recipe.
• You can grill, allow to cool, wrap and freeze until needed. To re-heat, place into a 170°C oven for 15 minutes.
• Serve with tomato salsa or the green goddess dip from the scone recipe.