Welsh Rarebit

Probably one of the most recognisable Welsh dishes, this variant of cheese on toast goes one better by throwing in an egg and some spicy seasoning for maximum flavour.

For four decent slices.

4 thick slices of fresh white bread
4 teaspoons good-quality Stout
1 teaspoon English mustard
1 teaspoon Worcestershire sauce
A few drops Tabasco
1 egg, beaten
250g grated strong cheese (we recommend Collier’s Powerful Welsh Cheddar)
Black pepper to season

Pre-heat your grill and toast the sour dough bread on both sides. Turn your oven to 180 degrees.

In a large bowl whisk together the Stout, English mustard, Worcestershire sauce, Tabasco and egg. Then grind in a good dose of fresh black pepper.

Stir in the cheddar and fashion it into a sort of paste. Spread this generously onto the toasted bread in an even layer.

Place under the grill for a couple of minutes until melted and starting to brown.

Place the cheesy toasts onto a baking tray then put in the oven for a further 3 minutes or so to finish off.

Serve immediately with some rocket and cherry tomatoes if desired.