“Rarebit is a classic Welsh dish that’s incredibly versatile. It works as a side or a standalone meal and is perfect for brunch – especially if you’re not an egg person.
50g unsalted butter
50g plain flour
Splash Worcestershire sauce
1 tsp English mustard
1 tsp cayenne pepper
130g mature cheddar, coarsely grated
130g red leicester, coarsely grated
Splash single cream
1 medium free-range egg yolk, beaten
4 thick slices bread
- Gently warm the ale through in a pan. In another pan, melt the butter over a medium heat, then add the flour and cook for a few minutes, stirring to create a roux. Gradually whisk in the beer to make a smooth sauce.
- Whisk in the Worcestershire sauce, mustard and cayenne pepper. Add the cheeses and whisk until fully melted. Remove from the heat and stir in a splash of cream and the egg yolk.
- Heat the grill to high. Grill the bread on both sides, then divide the cheese sauce among them and pop back under the grill until golden (about 2 minutes).