Welsh rarebit

Indulge in a slice of bubbling, golden-brown, cheesy Welsh rarebit for a satisfying lunch. Serve piping hot from the grill with plenty of chopped chives

  • Prep:10 mins
    Cook:20 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 651
  • fat 37g
  • saturates 22g
  • carbs 49g
  • sugars 6g
  • fibre 2g
  • protein 27g
  • salt 2.68g


  • 120ml brown ale
  • 25g unsalted butter
  • 25g plain flour
  • 140g mature cheddar, coarsely grated
  • 1 heaped tsp English mustard powder
  • 1 tbsp Worcestershire sauce
  • 1 tbsp chopped chives
  • 2 large slices sourdough bread


  1. In a small saucepan gently warm the ale, set aside. Take another small saucepan and over a medium heat melt the butter until it begins to foam, tip in the flour and stir everything together, cooking for 1 min. Whisk in the warm ale in several additions to create a thick sauce then whisk through the cheese to create a thick paste. Stir the mustard, Worcestershire and chives through the sauce.

  2. Heat a grill to its highest setting. Place the slices of bread on a flat baking sheet and grill on one side until golden brown. Flip the bread over and spread each one with the cheese mixture. Place back under the grill and cook for a further 1-2 mins or until golden brown and bubbling, serve immediately.

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