Ingredients
- 150ml golden ale
- 25g butter
- 25g plain flour
- ½ tsp English mustard powder
- 2 spring onions, finely sliced
- 2 tsp Worcestershire sauce* or Henderson’s Relish
- 125g extra mature cheddar*, coarsely grated (we used Welsh cheddar)
- 2 large slices of bread (we used multiseed bloomer)
- sliced tomatoes or salad leaves to serve
Step by step
Get ahead
The rarebit mixture keeps in the fridge for up to 5 days if you want to make extra for a quick meal on another day.
- Preheat the grill. Gently warm the ale in a small saucepan then pour it into a jug. Melt the butter in the same pan, then when foaming mix in the flour and mustard powder. Cook for about 1 minute, stirring.
- Gradually whisk in the warm ale until you have a smooth thick sauce, then stir in most of the spring onions, the Worcestershire sauce or Henderson’s relish and the cheese. Heat gently, stirring, until the cheese has melted, then remove from the heat and season to taste (you probably won’t need salt).
- Toast the bread on one side under the grill, then turn over and spread with the Welsh rarebit mixture. Scatter with the rest of the spring onions and grill for 3-4 minutes until golden brown and bubbling. Serve with a tomato salad or mixed leaves. *Use Henderson’s Relish and vegetarian cheese, if required
