Simon Rimmer served up a tasty stout rarebit with tomato chutney on Sunday Brunch.

The ingredients are: 4 slices toasted sour dough, 100ml Guinness,100ml cream, 150g strong cheddar, 25g finely grated parmesan (or veggie style Italian hard cheese), 15ml Worcestershire sauce and 2 yolks.

For the chutney: 1 red onion, finely chopped, clove garlic, tin chopped toms – drained, 5g dried chilli flakes, 150g cherry tomatoes, halved, 50ml port, 50ml red wine vinegar, 100g demerara sugar, 20g chopped gherkins and 15g capers.

See more recipes from Simon in his book titled: The Accidental Vegetarian: Delicious food without meat available from Amazon now.