For the rarebit:.
Put cheeses and milk in pan, heat gently until cheese has melted.
When gently bubbling add flour, breadcrumbs and mustard. Cook for a few minutes stirring until the mixture comes away from the sides of the pan. Add vinegar and leave to cool.
When cold place in a processor and while machine is running slowly add the egg and the yolk. When incorporated place in a plastic bag and chill minimum 2 hours maximum 1 week.
For the bubble:.
Blanch the sprouts in boiling water for 1 minute. Drain and run under cold water.
Line a roasting tin with a double layer of kitchen paper. Lay out the sprouts and cover with another double layer of paper. Weigh down to dry the sprouts.
Fry the onions in half the butter for 5 minutes and cool.
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.
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. Gently fry the mix in the ring until it has a golden crust, remove from heat.
For the parsnips:.
Heat the oven to 230°C.
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.
The parsnips should be crisp and deep brown almost overcooked. While hot coat with the cranberry jelly.
Pack the parsnips on top of the mash mix in concentric circles. Pack tightly.
If needed the cake can now be kept covered and chilled for several hours.
For the sauce:.
Place the stock, juice and 50g of the butter and bring to a simmer while whisking. If sauce is too thin add more butter. Add herbs just before serving.
To serve:.
Heat the oven to 200°C.
Take two thirds of the rarebit mix and roll out between two pieces of cling film. Make a disc big enough to top the cake.
The remaining rarebit mix can be melted onto bread, pasta or potatoes.
Lace the rarebit on the cake and bake for 30 minutes until heated through and the top is golden brown. Remove and serve in wedges with the sauce.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	980.18 Kcal (4104 kJ)
Calories from fat	624.25 Kcal
		% Daily Value*
Total Fat	69.36g	107%
Cholesterol	160.87mg	54%
Sodium	863.6mg	36%
Potassium	1071.14mg	23%
Total Carbs	65.39g	22%
Sugars	4.69g	19%
Dietary Fiber	6.12g	24%
Protein	23.07g	46%
Vitamin C	80.9mg	135%
Vitamin A	1.6mg	52%
Iron	2.9mg	16%
Calcium	372.4mg	37%

Amount Per 100 g
Calories	283.51 Kcal (1187 kJ)
Calories from fat	180.56 Kcal
		% Daily Value*
Total Fat	20.06g	107%
Cholesterol	46.53mg	54%
Sodium	249.79mg	36%
Potassium	309.82mg	23%
Total Carbs	18.91g	22%
Sugars	1.36g	19%
Dietary Fiber	1.77g	24%
Protein	6.67g	46%
Vitamin C	23.4mg	135%
Vitamin A	0.5mg	52%
Iron	0.8mg	16%
Calcium	107.7mg	37%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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