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1
For the pastry tarts, place the flour in a bowl and rub in the butter until it resembles breadcrumbs.
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2
Add the curry powder and poppy seeds then enough water for it to come together to form firm dough.
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3
Leave to rest in the fridge for 10 minutes.
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4
Dust a work surface with some plain flour then roll the pastry out thinly then divide between 4 individual tart cases.
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5
Prick with a fork then bake blind for 8 minutes until golden and crisp.
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6
For the rarebit, place the Lancashire cheese, stilton and milk into a casserole pan and heat slowly until the cheese melts.
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7
Add the flour and breadcrumbs and cook out for 1 minute until the cheese thickens and comes away from the edge of the pan.
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8
Remove from the heat, cool slightly then place in a food processor.
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9
Add the egg yolks, mustard and Worcestershire sauce and blend until smooth.
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10
For the sticky shallot filling, heat the olive oil and fry the bacon until golden, add the chopped shallots, garlic and honey and cook on a low heat for 5 minutes.
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11
Stir in the shredded spinach and season to taste.
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12
When ready to serve divide the shallot mixture into the 4 tartlet cases, reserving some for garnish, pour the rarebit over the top of the filling, ensuring it covers the whole tart.
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13
Bake in a hot oven for 5 minutes.
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14
Finish off under a hot grill until glazed and golden.
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15
Serve with some mixed salad leaves and a simple vinaigrette.
