Let's Get Cooking
- 1 Preheat the grill until medium hot.
- 2 Place the red chilli and red pepper on a baking tray, drizzle with olive oil and place under grill for 5-8 minutes until the skins start to blacken. Remove the tops from the pepper and chillies, cut and deseed, removing skin then finely chop. Set aside.
- 3 Melt the Flora Buttery in a large frying pan, add the red onions and cook on low heat for 6-7 minutes until soft but not browned. Add balsamic vinegar and cook for further 1 minute. Set aside.
- 4 Bring water to boil in small saucepan. Add the Knorr Vegetable Stock Pot and stir well until dissolved.
- 5 Remove from the heat. Add the Maille Dijon Mustard, Worcestershire sauce and add three quarters of the cheese, stirring well until the cheese has completely melted. Set aside to cool.
- 6 Meanwhile, toast the slices of bread on either side until golden. Place them on a baking sheet and spoon the onions, chopped peppers and chilli over each slice, so they are completely covered. Add the cheese sauce mixture, sprinkle with the remaining cheese.
- 7 Place the rarebits under the hot grill until golden and bubbling.