Baron Bigod, Curried Apple & Date Chutney Rarebit
In a small saucepan gently warm the bitter, set aside. Take another small saucepan & over a medium heat melt the butter until it begins to foam (do not get any colour), tip in the flour & stir everything together, cooking for 1 min. Whisk in the warm ale in several additions to create a thick sauce then whisk through the Cheddar followed by the Baron Bigod to create a thick paste. Stir in the mustard, Worcestershire sauce & chives then beat through the egg yolks.
Heat the grill to its highest setting. Place the slices of bread on a flat baking sheet & grill on one side until golden brown. Flip the bread over & spread each one with the rarebit mixture. Place back under the grill & cook for a further 1-2 mins or until golden brown & bubbling, serve immediately with Fork’s curried date & apple chutney.
Serves 4 (serve with kale, wild garlic and sunflower seed pesto – see below) Ingredients For the tatin 90g rolled puff pastry, cut slightly bigger then your pan and chill. 4 small Roscoff onion, peeled and cut in half 30g diced cooked beetroot (I use pre cooked) 30g diced cooked beetroot 20g soft brown sugar 10g…
Read MoreThe Fox & Goose in Fressingfield has been consistently serving up some of the finest food in our region for as long as we can remember. We asked owner and head chef Paul Yaxley to share with us his favourite Christmas Baron Bigod recipe. Baron Bigod fritters with apple and fig chutney Perfect for Christmas canapés…
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