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Home / Eat Well / Recipes
Tamara West
By
Jo Elwin
Food writer and former food magazine editor
VIEW PROFILE
If you fancy trying your hand at a Welsh rarebit here’s our recipe, adapted from one by Gordon Ramsay. Experiment with different cheeses and use a darker beer for a stronger flavour and more worcestershire sauce. These make a wonderful lunch or supper and do go down well with a beer.
Ingredients
| 25 g | Butter |
| 1 Tbsp | Flour |
| 75 ml | Beer |
| 1 tsp | Dijon mustard |
| 1 tsp | Worcestershire sauce |
| 100 g | Cheese, we used a mix of cheddar and Lancashire |
| 2 slices | Crusty bread, use large slices (Main) |
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Directions
- Melt butter in a small saucepan. Add flour and cook, stirring constantly for a few minutes.
- While stirring pour in the beer a little at a time until well combined. Remove from heat and stir in the mustard and worcestershire sauce.
- Add ¾ of the cheese and stir until it has melted. Set aside to cool a bit.
- Toast the bread and spread the cheese mix over each slice. Sprinkle with the rest of the cheese and place under a hot grill until golden and bubbling.
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