Abondance and almond pepper rarebits.



Chef: Annie Bell.

Yields 6 Servings

Marcona almonds take the place of bread in this rarebit mix, and Abondance stands in for cheddar. I fell for this mountain cheese from the French Haute-Savoie years ago, so it is great to see it travelling further afield and widely available in many supermarkets. Made from unpasteurised cow’s milk, it has the same pleasingly supple texture of other mountain cheeses of that ilk, such as Beaufort. It melts beautifully and is both more understated and elegant than gruyère, with a gentle fragrance that hints at fruit and flowers, and hazelnuts.


Ingredients checklist
 6 red and yellow peppers, stalks trimmed, halved through the stalk, and seeds discarded
 3 tablespoons extra virgin olive oil
 sea salt, black pepper
 1 tbsp lemon thyme leaves or finely chopped marjoram
 300 g cocktail tomatoes, coarsely diced
 50 g roasted Marcona almonds
 120 g Abondance, cut up
 1 tsp Dijon mustard
 1 tsp Worcestershire sauce
 1 tbsp gin

1.Preheat the oven to 200°C fan/220°C/gas mark 7. Arrange the peppers in a roasting pan, drizzle over 2 tablespoons of the oil, season and toss to coat, then turn, cupped-side up, and scatter over the thyme or marjoram. Roast for 20 minutes, then fill with the tomatoes, drizzle over the remaining oil, season with a little salt and roast for a further 20 minutes.

2.In the meantime, whizz the almonds to a coarse powder in a food processor. Now add the cheese, mustard, Worcestershire sauce and gin and continue to whizz to a paste. This can also be made well in advance, then covered and chilled.

3.Dot the rarebit mixture over the peppers (a little over a heaped teaspoon for each one) and return to the oven for 10–15 minutes until golden. Serve straight away.


Energy 249 Kcal | Fat 17.9g | Sat fat 5.7g | Carbs 10.1g | Sugar 9.3g | Protein 8.9g | Salt 0.5g

Abondance and almond pepper rarebits

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