THERE are many vari­a­tions on this dish and plenty of con­tro­versy about both its name and its ex­act in­gre­di­ents.

Some call it Welsh rarebit, some put 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. In­gre­di­ents:

400g Lan­cashire cheese – roughly chopped

200g Stil­ton – roughly chopped 2fl oz milk 50g plain flour 50g bread­crumbs One egg Two egg yolks One ta­ble­spoon Di­jon mus­tard

Two ta­ble­spoons 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

Nutters Restau­rant, Eden­field Road, Rochdale. Tel: 01706 650167 @Nutsfood on Twit­ter

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