Saturday 3 September is Welsh Rarebit Day, when we celebrate this delicious hearty snack, which was served alongside ale in the taverns back in the 18th century as a filling supper.
This classic Welsh Rarebit recipe is from Welshman Gareth Stevenson, head chef at Palé Hall Hotel, north Wales.
750ml full fat milk
500ml local ale
250g plain flour
350g Hafod cheddar
120g Dijon mustard
30g Worcester sauce, or Hendersons for the vegetarian option
12 egg yolks
1. Heat the milk in a pan.
2. In a separate heavy bottomed pan, melt the butter, add the flour and mix to form a roux. Like a bechamel, gradually add the hot milk and then add the ale, beat it with a whisk to cook out the lumps. Take off the heat.
3. Mix in the cheese and stir till melted, then add the Dijon, Worcester sauce and egg yolks. Mix well.
4. Pour onto lined trays and allow to set in the fridge.
5. Toast your choice of bread on both sides. Spread the cheese mixture and place under the grill until the cheese is melted and starting to turn golden brown. Serve immediately.
Gareth’s top tip
“Welsh Rarebit is an absolute classic tasty dish, and I prefer not to fuss about with it too much. I like to use the combination of butter and egg yolks to soften the cheese and make it oozy and spreadable – it also elevates it from plain old cheese on toast. The addition of Dijon mustard and Worcester sauce give it that all important kick and of course I use my favourite Welsh cheese, Hafod Cheddar as it’s buttery and rich.”