Bacon rarebit with apple chutney

Method

1. To sterilise jars for keeping preserves, you have two choices. Either place the jars in a dishwasher on a normal cycle, then fill (taking care not to touch any of the inside of the jar or lid). Or wash the jars in hot soapy water, dry carefully, then place in an oven preheated to 150°C for 15 minutes. Remove carefully and fill immediately.
2. To make the chutney, heat a sauté pan until hot, add the brown sugar and sultanas and heat until just melting. Don’t stir, but swirl the pan from time to time. Add the vinegar and cook until totally dissolved and starting to caramelise, then add the apples, tomatoes and onion and cook for 10 minutes until the apple is tender and the mixture thickened. Season with salt, remove from the heat and decant into a sterilised jar or jars while both chutney and jar are still hot.
3. For the rarebit, preheat the grill to high. Place the bacon on a tray and grill for four to six minutes, turning once, until the rashers are golden at the edges and just cooked through.
4. Place the cheese and beer into a frying pan and heat over a low heat until the cheese starts to melt. Heat until bubbling and smooth, then stir in the mustard, Tabasco and Worcestershire sauces, then stir in the flour and cook until just thickened. Season with salt and pepper.
5. Meanwhile, toast the bread on each side then lay into an ovenproof dish. Top each piece with two rashers of the bacon and spoon the cheese mixture over the top.
6. Grill for two or three minutes until golden and bubbling. Serve with a dollop of apple chutney.