Proper Welsh Rarebit with Ale and Mustard

⏱ 25 min · Serves 4

Not just cheese on toast ly savoy blanket of mature cheddar melted with brown ale, mustard and a hit of Worcestershire sauce, spread thick on sturdy toast and blistered under the grill until bubbling and freckled. Sharp, savoury and ready in under half an hour.

Per serving: 530 kcal · 26.0g protein · 34.0g carbs · 32.0g fat

Ingredients

• 4 thick slices sourdough or good white bloomer bread
• 250g mature cheddar, coarsely grated
• 25g butter
• 20g plain flour
• 100ml brown ale or stout
• 2 tsp English mustard
• 1 tbsp Worcestershire sauce
• 1 egg yolk
• Pinch of cayenne pepper
• Black pepper, to taste
• Snipped chives or sliced spring onion, to serve (optional)

Method

1. Melt the butter in a small saucepan over medium-low heat, stir in the flour and cook for 1 minute to a smooth paste.
2. Gradually whisk in the ale until you have a thick, smooth sauce with no lumps. Let it bubble for 1 minute.
3. Turn the heat to low and add the grated cheddar a handful at a time, stirring until each addition melts before adding more. Do not let it boil or the cheese may split.
4. Stir in the mustard, Worcestershire sauce, cayenne and plenty of black pepper. Take off the heat and beat in the egg yolk. The mixture should be thick enough to hold its shape on a spoon; leave it to cool for 5 minutes so it firms slightly.
5. Heat the grill to high. Toast the bread on both sides until golden but still soft inside.
6. Spread the rarebit mixture thickly over each slice, right to the edges so the crusts don't burn.
7. Grill for 3-5 minutes, about 10cm from the heat, until deeply bubbling and browned in patches. Watch closely.
8. Scatter with chives, cut in half and eat immediately, with a sharp pickle or a handful of dressed leaves.