AN­THONY Wor­rall Thompson says it’s amaz­ing and Michael Win­ner stated it the best he’d ever eaten, so I thought I’d put pen to pa­per to give you the ‘ul­ti­mate’ in Welsh rarebit recipes.

There are many vari­a­tions of this dish and con­tro­versy to both its name and its ex­act in­gre­di­ents, some call it Welsh rarebit, some putting beer and wine in theirs, but es­sen­tially the rarebit is a mix­ture of cheesy white sauce or grated cheese mixed with mus­tard and Worces­ter­shire Sauce.

In this recipe I use a crumbly Lan­cashire and Stil­ton which gives it ex­tra rich­ness and a light blue colour. Other favourites are Red Le­ices­ter and a good Ched­dar cheese. In­gre­di­ents:

400g Lan­cashire cheese – roughly-chopped

200g stil­ton, rough­ly­chopped 2fl oz milk 50g plain flour 50g bread­crumbs One egg Two egg yolks One ta­ble­spoon Di­jon mus­tard

Two ta­ble­spoons Worces­ter­shire sauce

One thin baguette, cut into rounds To serve A few mixed salad leaves, a few cooked smoked ba­con lar­dons and Worces­ter­shire sauce Method 1. Place the Lan­cashire, stil­ton and milk into a casse­role pan and heat slowly un­til the cheese melts. 2. Add the flour and bread­crumbs and cook out for one minute un­til the cheese thick­ens and comes away from the edge of the pan. 3. Re­move from the heat – cool slightly, then place in a food pro­ces­sor. Add the egg yolks, mus­tard and Worces­ter­shire sauce and blend un­til smooth. 4. Take the slices of baguette, smear with the Welsh rarebit, glaze un­der a grill un­til lightly golden brown then serve scat­tered with the smoked ba­con lar­dons, salad leaves and Worces­ter­shire sauce. 5. Any re­main­ing can be kept in the fridge for up to a week.

Nut­ters Res­tau­rant, Eden­field Road,

Rochdale. Tel: 01706 650167 @Nutsfood on Twit­ter

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