Welsh Rarebit

Cheese on toast with added Welsh zing. We used Welsh cheddar, but there are lots of other Welsh cheeses for you to experiment with, and then you can start working your way through Welsh beers until you find your perfect combination!

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50g plain flour

50g butter

250ml strong beer, warmed

250g strong Welsh cheddar cheese, grated (or use a vegan hard cheese)

2tsp mustard

2tbsp Worcestershire sauce (the vegan one if you prefer, or substitute with soy sauce)

black pepper

4 large slices of granary or sour dough bread

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  1. 1) Melt the butter in a saucepan on the stove top and add the flour, stirring well to make a lump-free paste.
  2. 2) Keep stirring while you cook the paste for two minutes.
  3. 3) Add the beer a little at a time, stirring well to make a thick, smooth sauce.
  4. 4) Add the cheese and stir until it is melted, then mix in the mustard, pepper and Worcestershire Sauce. At this stage you can pour the rarebit into a dish and it keep covered in the fridge for a few days, spreading it on toast when the occasion arises. But you'll probably want to eat it now.
  5. 5) Keep the rarebit warm while you toast the bread in the oven. Pile some of the cheese mix on each slice and put back in the oven until it is browned and bubbling.
  6. 6) Serve with a salad.