Marmite & chedder Welsh rarebit

I recently tried the small plates at Pedler in Peckham Rye, south- east London. My favourite was roasted sweet potato with Marmite and cheddar béchamel. That startling, strong sauce was so good that I ordered a bowlful with chips for dipping. I was soon making the sauce in my own kitchen, to slather liberally over toast. This recipe was born. Makes 4 slices Prep 5 mins Cook 25 mins 51p per serving 1 Preheat the grill to high. Toast the slices of sourdough, either under the grill or in the toaster.

2 Put the butter in a small saucepan over a mediumhigh heat. Once the butter has completely melted, add the flour and beat to a thick paste with a wooden spoon. Still on the heat, add a splash of the ale and beat in. The mixture will turn to a very thick paste, but just keep beating. Add the ale gradually, beating well after each addition. As the mixture gets looser, switch to a whisk and whisk continuously while pouring in the ale – it’s easier to get rid of any lumps while the mixture is thicker, so whisk like your life depends on it and add the ale gradually. Bring to the boil then reduce to a gentle simmer, and leave it to cook for about 10

minutes, stirring occasionally. 3 Once the floury taste has cooked out of the sauce – test it to be sure – add a generous pinch of black pepper (I wouldn’t add any salt until the end as the Marmite can season this enough). Add the cheese and stir over a low heat until melted. Add the Marmite a little at a time, to taste – you may think more is more, but go carefully: a little goes a long way. Taste for seasoning, adding more pepper and salt if required.

4 Spoon the sauce onto the slices of toast and sprinkle over a little more grated cheese. Place under the hot grill for a minute or two, until the sauce bubbles up and burnished, blackened little flecks appear.