Welsh rarebit

Often pronounced as Welsh “rabbit”, this simple recipe makes a meal out
Welsh rarebit
of cheese on toast.
INGREDIENTS
4 slices of white bread or wholemeal bread
25g (scant 1oz) butter
225g (8oz) strong Cheddar cheese
or Lancashire cheese, grated
1 tbsp English mustard powder
3 tbsp brown ale or lager
Worcestershire sauce, to taste
METHOD
1 Preheat the grill to high and position the rack 10cm (4in) from the heat. Toast the bread until
golden brown, then turn over, and toast the other side. Leaving the grill on, remove the toast from
the heat, and place on to a baking tray.
2 Meanwhile, melt the butter in a pan over a low heat. Add the cheese, mustard powder, and ale,
and heat until creamy, stirring often.
3 Spread the sauce over the toast and splash a few drops of Worcestershire sauce on each.
Return the cheese-covered toast to the grill for just a few minutes, or until the cheese is bubbling
and golden. Cut each slice in half and serve.
GOOD WITH A fresh watercress and tomato salad.

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