Truffle Rarebit Recipe - Great British Chefs

Ingredients

• 2 sprigs of rosemary, leaves only
• 600g of strong white flour
• 7g of dried yeast
• 15g of salt
• 1 tbsp of honey
• 400ml of water, tepid
• 10ml of olive oil
• flaky sea salt
• 8 slices of Parma ham
• 50g of unsalted butter
• 50g of plain flour
• 250ml of stout
• 250g of mature cheddar
• 20ml of Worcestershire sauce
• 5g of wholegrain mustard
• 7g of truffle Dijon mustard
• 1 egg yolk
• chives, chopped
• salt
• pepper