Rarebit Toast With Truffled Honey And Mushrooms & A Chicken Breast

Preheat the grill to medium-high

Slice your white cup mushrooms finely

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil and a knob of butter over a medium-high heat

Once hot, add the sliced mushrooms with a pinch of salt and cook for 7-8 min or until browned

Once browned, transfer the cooked mushrooms to a plate (reserve the pan!)

Slice your ciabatta[s] in half and add to a baking tray (or two!), cut-side down, with a drizzle of olive oil

Put the tray[s] under the grill for 4-5 min or until toasted and golden

Once toasted, turn the ciabatta halves over and return them to the grill for 2 min further or until lightly toasted, then remove from the grill and set aside

Grate your cheddar cheese

Add your cornflour and grated cheese to a bowl and give everything a good mix up – this is your cornfloured cheese

Mix your honey and truffle oil in a bowl with a pinch of salt – this is your truffled honey

Chop your tomato[es] roughly

Wash your salad, then pat it dry with kitchen paper

Set the salad and chopped tomato[es] aside until serving

Return the reserved pan to a medium-low heat with the cornfloured cheese, soft cheese and 100ml [150ml] [200ml] milk

Cook for 3 min or until melted and thickened

Once thickened, add your wholegrain mustard (not a fan of mustard? Just add a little!), Henderson's Relish and a pinch of salt and pepper, then remove the pan from the heat – this is your rarebit sauce

Once the ciabatta halves are lightly toasted, spoon the rarebit sauce all over them

Tip: Make sure to spread the sauce to the edges of the ciabatta to stop the corners burning!

Add the cooked mushrooms to the baking tray[s]

Return the tray[s] to the grill and cook for 3-4 min or until the rarebit sauce is lightly browned – these are your rarebit toasts