2–3 mild fresh red chilies, seeds removed, finely chopped
1 tsp crushed black peppercorns
1 heaped tbsp chopped fresh coriander
2–3 tbsp English mustard
6–8 thick slices gluten free bread
Serves - 4
Melt the lactose free butter in a saucepan on a medium heat and mix in the gluten free flour with a wooden spatula, stirring continuously.
Cook for two minutes, stirring all the while, to make a roux. Remove from the heat.
Gradually whisk in the lactose free milk, and stir briskly for a few seconds until there are no unmixed bits of roux about, and return to a medium heat.
Cook, stirring often, until the sauce starts to thicken, then simmer gently for 3–4 minutes.
Remove the pan from the heat. Add the cheeses, egg yolks, salt, chopped chili, pepper and chopped coriander, return to a low heat and cook gently until all the cheese has melted and the mixture starts to bubble at the edges – it will be very thick at this stage which is correct. Taste and adjust the seasoning if needed.
Heat the grill to maximum. Toast the gluten free bread, either under the grill on both sides or in a toaster.
Dollop the rarebit mixture generously over the gluten free toast, place under the grill until bubbling and golden-brown in places.