Cook’s tips: To prepare ahead, cook up to the end of step 4, then cool and store in the refrigerator for up to 48 hours, or freeze. Thaw, if frozen, then reheat thoroughly before adding the toasted bread.
Shallots and pickling onions are easy to peel if you make a small cut in the skin at the top and then soak in boiling water for 2 minutes.Variation’ If you like, use 2 cups beer with 1⁄2 cup beef stock instead of just beer.
Each serving: 713 calories, 20 g fat (4.5 g saturated), 40 g protein, 78 g carbohydrate, 7.5 g fibre