Welsh rarebit

I love cheese on toast …. who doesn’t? Actually, really, IS there anyone who doesn’t?

But, confession. I have never, ever either eaten a proper Welsh Rarebit (or Welsh Rabbit and I understand it goes by both names) out for supper, or at home, or made it myself.

Last week at work, we had a just-for-fun challenge to make a Welsh Rarebit and it was just the impetus I needed.

I made it immediately! Ha, competitive much?

And it was so delicious I’ll definitely be making it again.

It was also much richer than I’d anticipated so I won’t be making it for lunch again - I think it’s definitely a light dinner or a supper option!

I could only get cheddar at my local shop but I’d like to try a Lancashire next time.

I did research many recipes online before deciding how I’d cook mine and in the end I went with The Guardian’s ‘how to cook perfect Welsh Rarebit’ (pretty much).

I liked it so much that I might buy another can or two of stout (never bought before in my life) and keep in the fridge for late night supper emergencies.

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So, for two, here’s what you need:

2-3 tablespoons of stout

1 teaspoon English mustard powder

4 teaspoons butter

2 teaspoons Worcestershire sauce

175g of grated cheese (whichever cheese you like)

2 egg yolks (small or medium; or perhaps 1 large egg yolk)

2 slices of bread (I had some nice thick sliced seeded bread, but again of course use whatever you like)

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Get a small pan and mix the stout and mustard power together over a low heat.

Stir in the butter and Worcestershire sauce and continue heating gently, stirring, until the butter has melted.

Next tip in the grated cheese and keep stirring over that nice gentle heat, until the cheese has melted - but don’t let it boil.

Remove from the heat while you toast the bread under the grill - just make sure to do one side a little more lightly than you want it when finished.

Beat the egg yolks into the warm cheesy mixture and then spoon over the more lightly toasted side of bread.

Put back under the grill and just keep watch - it suddenly bubbles up hugely!

When it’s bubbling and golden and beautiful, then it’s done.

Eat immediately - just as it is or with some salad on the side perhaps - I liked the fresh cool salad alongside the rich cheese on toast.

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I made this for supper last night after getting home from the theatre.  Needed something good, quick and that wouldn't be too filling.

And I had a steak in the fridge that needed using so wasn't going to waste it!

This was perfect, quick and full of flavour.

I drizzled the steak in a bit of light soy sauce and rubbed it with a squashed garlic clove.

Added a few sprays of oil to the steak and a good pinch of black pepper.and then left it for a few minutes while I prepared the other ingredients.

This was as simple as slicing spring onions and red chilli, tearing off a handful of coriander leaves and getting a lime.

Then I put the griddle pan on to get really good and hot.

Cook the steak to your liking .... and squeeze over the lime juice as it cooks - I LOVE the sound of that sizzle!

And when cooked, rest for a few minutes then slice (discard garlic pieces) and add the coriander, red chilli and spring onions.

This one's super quick and super good,

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