Ultimate Welsh rarebit

Ultimate Welsh rarebit
  • Serves icon Serves 4
  • Time icon Hands-on time 20 min

“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. It’s rich and creamy, and we incorporate beer to give that added umami.” Olivia-Rose Lionel, head chef at Rarebit London

Rarebit topping takes fish pie to another level, in this delicious recipe

Nutrition: per serving

Calories
578kcals
Fat
36.7g (21.7g saturated)
Protein
23.4g
Carbohydrates
34.9g (3.9g sugars)
Fibre
1.9g
Salt
1.8g
Calories
578kcals
Fat
36.7g (21.7g saturated)
Protein
23.4g
Carbohydrates
34.9g (3.9g sugars)
Fibre
1.9g
Salt
1.8g

Ingredients

  • 250ml ale
  • 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

Method

  1. 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.
  2. 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.
  3. 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).

delicious. tips

  1. The egg yolk adds richness, but if you’d prefer not to include one just add a little more cream.

  2. You can make the rarebit mixture up to the end of step 2 and keep it chilled for up to 3 days before sitting it on top of toast and grilling. Great for if you have guests, or to make a double batch and save the rest for another day.

Recipe By

Olivia-Rose Lionel

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