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1
For the rarebit:.
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Put cheeses and milk in pan, heat gently until cheese has melted.
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3
When gently bubbling add flour, breadcrumbs and mustard.
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4
Cook for a few minutes stirring until the mixture comes away from the sides of the pan.
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5
Add vinegar and leave to cool.
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6
When cold place in a processor and while machine is running slowly add the egg and the yolk.
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7
When incorporated place in a plastic bag and chill minimum 2 hours maximum 1 week.
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8
For the bubble:.
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9
Blanch the sprouts in boiling water for 1 minute.
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10
Drain and run under cold water.
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11
Line a roasting tin with a double layer of kitchen paper.
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12
Lay out the sprouts and cover with another double layer of paper.
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13
Weigh down to dry the sprouts.
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14
Fry the onions in half the butter for 5 minutes and cool.
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15
Add the sprouts and chestnuts to the onion and add the mash a little at a time mixing well until all the mash is incorporated.
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16
Liberally grease a 8 inch loose bottom cake tin and place the ring section upside down in an frying pan and pack in the mash mix.
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17
Gently fry the mix in the ring until it has a golden crust, remove from heat.
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18
For the parsnips:.
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19
Heat the oven to 230C.
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20
Heat the butter in a roasting pan on the hob and cook the parsnips for 10 minutes Transfer to oven and roast for 30 minutes.
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21
The parsnips should be crisp and deep brown almost overcooked.
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22
While hot coat with the cranberry jelly.
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23
Pack the parsnips on top of the mash mix in concentric circles.
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24
Pack tightly.
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25
If needed the cake can now be kept covered and chilled for several hours.
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26
For the sauce:.
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27
Place the stock, juice and 50g of the butter and bring to a simmer while whisking.
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28
If sauce is too thin add more butter.
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29
Add herbs just before serving.
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30
To serve:.
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31
Heat the oven to 200C.
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32
Take two thirds of the rarebit mix and roll out between two pieces of cling film.
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33
Make a disc big enough to top the cake.
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34
The remaining rarebit mix can be melted onto bread, pasta or potatoes.
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35
Lace the rarebit on the cake and bake for 30 minutes until heated through and the top is golden brown.
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36
Remove and serve in wedges with the sauce.
