Crab rarebit with pickled spring vegetables recipe
 Tom Brown's fun twist on a classic Welsh Rarebit makes a great summer lunch for friends and family. 50ml/2fl oz white wine vinegar50ml/2fl oz white wine30g/1oz caster sugar2 spring carrots, peeled and thinly sliced8 radishes, trimmed and quartered1 banana shallot, peeled and cut into rings 50ml/2fl oz white wine vinegar 50ml/2fl oz white wine 30g/1oz caster sugar 2 spring carrots, peeled and thinly sliced 8 radishes, trimmed and quartered 1 banana shallot, peeled and cut into rings 50g/1¾oz unsalted butter50g/1¾oz plain flour200ml/7fl oz Cornish amber ale, or any good ale300g/10½oz mature cheddar, grated1 tsp Worcestershire sauce 1 tsp English mustard 2 tbsp brown crab meat 4 thick slices white bread 50g/1¾oz unsalted butter 50g/1¾oz plain flour 200ml/7fl oz Cornish amber ale, or any good ale 300g/10½oz mature cheddar, grated 1 tsp Worcestershire sauce 1 tsp English mustard 2 tbsp brown crab meat 4 thick slices white bread 120g/4½oz white crab meat olive oil, for drizzling½ lemon, juice onlysmall handful fresh flatleaf parsley 120g/4½oz white crab meat olive oil, for drizzling ½ lemon, juice only small handful fresh flatleaf parsley Method To make the pickled vegetables, bring the vinegar, wine and sugar to the boil in a saucepan. Remove from the heat and add the vegetables. Leave to cool and pickle – you can leave these overnight if you want, or eat them as soon as the rarebit is ready.To make the rarebit, melt the butter in a frying pan, add the flour, stir and cook for a minute to make a roux. Add the ale and gently cook until it reduces to a thick sauce. Stir in the cheese, Worcestershire sauce, mustard and brown crab meat and beat until the cheese is melted.Preheat the grill to the hottest setting. Toast the bread. Spread the crab rarebit mixture onto the toast and place under the hot grill until caramelised.To serve, top the rarebit slices with the white crab meat, a good drizzle of olive oil and a squeeze of lemon. Serve with the pickled vegetables and fresh parsley. To make the pickled vegetables, bring the vinegar, wine and sugar to the boil in a saucepan. Remove from the heat and add the vegetables. Leave to cool and pickle – you can leave these overnight if you want, or eat them as soon as the rarebit is ready. To make the pickled vegetables, bring the vinegar, wine and sugar to the boil in a saucepan. Remove from the heat and add the vegetables. Leave to cool and pickle – you can leave these overnight if you want, or eat them as soon as the rarebit is ready. To make the rarebit, melt the butter in a frying pan, add the flour, stir and cook for a minute to make a roux. Add the ale and gently cook until it reduces to a thick sauce. Stir in the cheese, Worcestershire sauce, mustard and brown crab meat and beat until the cheese is melted. To make the rarebit, melt the butter in a frying pan, add the flour, stir and cook for a minute to make a roux. Add the ale and gently cook until it reduces to a thick sauce. Stir in the cheese, Worcestershire sauce, mustard and brown crab meat and beat until the cheese is melted. Preheat the grill to the hottest setting. Toast the bread. Spread the crab rarebit mixture onto the toast and place under the hot grill until caramelised. Preheat the grill to the hottest setting. Toast the bread. Spread the crab rarebit mixture onto the toast and place under the hot grill until caramelised. To serve, top the rarebit slices with the white crab meat, a good drizzle of olive oil and a squeeze of lemon. Serve with the pickled vegetables and fresh parsley. To serve, top the rarebit slices with the white crab meat, a good drizzle of olive oil and a squeeze of lemon. Serve with the pickled vegetables and fresh parsley.