Prep time: 15 mins
Cook time: 20 mins
Fast, simple, comforting and absolutely delicious. Often dismissed as just cheese on toast, there is much more to Welsh Rarebit. The country is famous for its cheeses and ales, which join forces beautifully in this crowd pleasing dish.
It is often said that the name Welsh Rarebit was coined by the English to suggest false or inferior rabbit; however, there are references to 'baked cheese' being eaten in Wales as early as 1542. Serve it with sautéed leeks, and any ale you haven't used.
- 50g flour
- 50g butter
- 125g strong cheddar
- 125g Caerphilly cheese
- 2 tbsp Worcestershire sauce
- 2 tsp wholegrain mustard
- 250ml ale
- 4 doorstop slices of your favourite fresh bread
- In a saucepan on your Britannia hob, melt the butter and flour.
- Grate the cheeses and melt into the sauce, before adding the Worcestershire and mustard.
- Stir in the ale a little at a time, but stop if the mixture starts becoming too runny – it should have a paste-like consistency.
- Toast the bread on one side, then smother the other side with the cheese mixture.
- In your range cooker grill compartment, heat under the grill until the cheese is brown, bubbling and irresistible.