Recipes

From Festive Food of England by Henrietta Green, this recipe for Welsh Rarebit is best made with a good strong Cheddar - try Keen's or Montgomery's from The Cheeseworks.

Serves 4

    225g/ 8oz Cheddar cheese, grated
    10ml/ 2tsp English mustard
    75ml/ 5tbsp light ale
    pinch of cayenne
    4 egg yolks
    Sea salt and freshly ground black pepper
    4 slices of buttered toast

Method

Put the cheese with the mustard, beer, salt, pepper and cayenne into a saucepan over a low heat. Stir constantly until the cheese has melted and the mixture is quite smooth.

Remove from the heat and beat in the egg yolks, one at a time. Then return to the heat and continue stirring until the mixture thickens.

Have ready four slices of lightly buttered toast and spread them with the cheese mixture. Put them under a preheated grill for a couple of minutes until they start to bubble and turn golden brown.