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Recipes

Winterdale cheese rarebit

Simon Boyle

Cheese on toast with a difference, this rich combination is ideal for lunch with a crispy salad.

winterdale-rarebit.png

Stuff you'll need

50g flour
50g butter
250ml strong ale, warmed
250g strong cheddar, grated
2tsp English mustard
2tbsp Worcestershire sauce
Black pepper
Sour dough, to serve

Prep time: 10 mins
Cook time: 20 minutes

Get Stuck In

1. In a small saucepan melt the butter and make a roux with the flour. Cook for a couple of minutes, stirring to prevent the roux from burning. Stir in the warm beer by degrees, until you have a thick but smooth sauce. Add the grated cheese and stir until melted. You should now have a thick paste. Mix in the mustard and Worcestershire sauce and season well with black pepper. 

2. Lightly toast and butter the toast/bread, then pile up the cheesy mixture on each slice. Cook under a hot grill for a few minutes, until browned and bubbling.