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World Breakfasts: Welsh Rarebit

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World Breakfasts: Welsh Rarebit

To refer to Welsh rarebit as merely cheese on toast is underselling it. Yes, on the face of it, this Welsh favourite is melted cheese on a slice of toasted bread, but there’s more to it than that. A couple of cheese slices on your medium don’t come close to doing the well-executed cheese mixture justice.  

This week’s world breakfast can be enjoyed in the morning, and again at noon and night – it’s that good. Once you’ve given this recipe a go, there'll be no going back to that plain old cheese on toast you’ve dined on for so long.

What you’ll need(Serves 4):

250g strong cheddar

250ml stout (Guinness or Brains Black)

3 tbsp flour

3 tbsp butter

2 tbsp Worcestershire sauce

2 tsp English mustard

Pinch of black pepper

4 slices of bread

What you’ll need to do:

1. Place a small saucepan over low heat and melt the butter. Add the flour and cook for 2-3 minutes, stirring regularly to ensure the roux doesn’t burn. Pour in the stout and stir to combine. At this point the mixture should resemble a thick, smooth sauce.

2. Add the grated cheese to the pan and stir well until melted. Mix in the Worcestershire sauce, mustard and pepper and stir to create a thick paste.

3. Lightly toast the bread on both sides and butter.

4. Pour the cheese mixture onto each slice and cook under a grill for a couple of minutes until the cheese begins to brown and bubble. Serve immediately. 

To refer to Welsh rarebit as merely 'cheese on toast' is underselling it. Yes, on the face of it, this Welsh favourite is melted cheese on a slice of toasted bread, but there’s more to it than that. A couple of cheese slices on your medium white don’t come close to doing the well-executed cheese mixture justice.