Welsh rarebit is so much more than just fancy cheese on toast. When it’s cold and wet outside it hits the spot in a way that few other comfort foods can. Maybe it’s the beer, maybe it’s the mustard and Worcestershire sauce, but either way, it’s a great hearty lunch, especially when it’s paired with the creamy tomato soup.
- 50g (2oz) butter
- 3 tbsp flour
- 150ml (5fl oz) beer or strong ale
- 1 heaped tsp Dijon mustard
- Worcestershire sauce, to taste
- 200g (7oz) best-quality Cheddar cheese, eg Montgomery
- 4 large slices of rustic country bread
- sea salt and freshly ground black pepper
- Preheat the grill until medium hot.
- Melt the butter in a small saucepan. Add the flour and mix well to make a roux. Heat for 2–3 minutes, stirring constantly, until the rawness is cooked out.
- Slowly pour in the beer, stirring until well combined. Remove from the heat, add the mustard and Worcestershire sauce and mix again. Add three quarters of the cheese and beat until it has completely melted. Set aside to cool.
- Meanwhile, toast the slices of bread on either side until golden. Place them on a baking sheet and spoon the cheese mixture over each slice, so they are completely covered. Sprinkle with the remaining cheese, a few drops of Worcestershire sauce and a little seasoning. Place the rarebits under the hot grill until dark golden and bubbling. Allow to cool slightly, then serve.