Recipe

Welsh rarebit

15 min • 2 servings •

David

Golden brown cheese toast on a white plate, with bread and grated cheese in the background on a wooden kitchen counter.

Let’s clear something up straight away. Rarebit is pronounced rabbit. If you ask for a “Welsh Rarebit” in the UK, you will be met with, at best, a wry smile.

I grew up on the stuff. In fact, if memory serves, this was the first supper I cooked alone.

Ready

Cheese (cheddar, perhaps), grated

½ tsp English mustard (ideally)

1 Tbsp of beer (or milk)

Worcester sauce (optional)

Cayenne pepper (optional)

½ oz soft butter

Bread for toast (white, ideally)

Set

Overhead grill to medium heat

Baking tray

Go!

For a couple of slices, combine the butter with the mustard, a dash of Worcester sauce and the cayenne. Season with salt and pepper if you like. Mix well.

Add the cheese and beer and mix to combine.

Toast a couple of slices of bread.

Cover one side of the toast with the cheese mixture.

Grill until the cheese melts and there are specs of brown on top.

Recommendations

You can add a whole range of toppings (tomatoes, bacon, ham). Go crazy.
Nostalgia demands I have mine with a glass of milk (whole fat of course) and, following, two Digestive biscuits.

cheese toast

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