Sunday Brunch Recipe of Welsh Rarebit

Oozing smokey cheese, tart worcester sauce, subtlely hot mustard, rich stout and crunchy spring onions, melting into and dripping off crispy bread. This is what Sunday mornings are made for. I don’t know much about the history of Welsh rarebit or what the classic recipe entails, all I’m sure of is that I want to eat this combination of flavours often. It kicks ass compared to my traditional mixed herb fuelled cheese on toast, which doesn’t feature much in my sober diet, and thanks to its more’grown up’ ingredients and marginally higher levels of preparation, I reckon it deserves to be featured more often. Try it in its simple form like this for brunch, tart up with some spinach and serve with a lovely pumpkin soup or naughty-up a serving of some seasonal grilled veges. For my recipe, see below.

Serves 2

• 1/2 tsp wholegrain mustard
• 1/2 tsp english mustard
• 3 tbps of stout
• 175g grated and mixed smoked applewood, cheddar and lancashire cheese
• 1 tsp of worcester sauce
• 30g of salted butter
• 1 spring onion, chopped
• 2 egg yolks
• 2 thick slices of bread
• Seasoning to taste

Mix the mustards with a third of the stout in a saucepan until all combined. Add the rest of the stout and the butter and put on a high heat until all of the butter is melted. Put the grated cheese into the pan, stir and put the heat on low until it’s all melted. Leave the heat off to cool the mixture and toast the bread under the grill on both sides. Once cooled, add the two egg yolks to the mix. Season and put the mix onto one side of the bread. Top with spring onions and grill until browned.

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