Celeb-packed charity recipe book from
Cathedral City

This recipe, created by Viv Pidgeon of Leith's School of Food and Wine, can be used to make traditional Welsh Rarebit - just replace the smoked haddock with a couple of slices of toast

INGREDIENTS
110g/4oz Gruyere, finely grated
110g/4oz Cathedral City cheddar, finely grated
4 tsp French mustard
Salt and freshly ground pepper
Cayenne pepper
2 eggs, beaten
2 tbsp beer
4 x 170g/6oz fillet of smoked haddock, skinned and pin boned

METHOD

1. Mix the cheeses together with the salt and pepper, cayenne, egg and beer.
2. Spread the rarebit mixture thinly over the haddock fillets to the edge and refrigerate for 30 minutes.
3. Meanwhile, preheat the oven to 190C/375F/Gas mark 5.
4. Place the haddock in a roasting tin and bake for 15 minutes.
5. Meanwhile, preheat the grill to its highest setting.
6. Remove the fish from the oven.
7. If the top is not browned, place under the grill until the rarebit has browned.
8. Serve immediately with peas.