Rarebit Hotpot - James Martin Chef

Ingredients

• A loaf of sourdough bread, sliced and pan fried in pork fat or olive oil
• 3 x ham hocks, cooked in stout
• Approx. 750g grated strong cheddar
• English mustard, to coat the bread
• Tabasco, dash of
• Worcestershire sauce, dash of
• 2 x bottles of beer or stout
• 2 x litres chicken stock
• small handful Thyme
• 1 Bay leaf
• 2 x carrots, sliced
• 2 x sticks celery
• 1 x onion
• 4 x leeks, sliced
• Seasonal Italian salad leaves,
• Extra virgin olive oil,
• unwaxed lemon, zest of, grated
• Fried egg