Do you have a go-to recipe for a classic Welsh rarebit?

Rose Geraedts: The traditional Welsh rarebit has humble beginnings dating back to the 1500s in Wales. The dish consists of a savoury sauce of melted cheese, mustard, beer and seasoning, which is poured over slices of toasted bread before being grilled and served hot. A popular theory suggests it was originally named ‘Welsh rabbit’, stemming from the Welsh peasants who used cheese as a cheaper substitute to meat. This meat-free dish became a staple on the menus of taverns in the 1800s.

SERVES: 4 TAKES: 15 MINS

INGREDIENTS

25g butter

25g flour

100ml beer or ale

2 tsp English mustard

½ tbsp Worcestershire sauce (or a pinch of cayenne

pepper and paprika for a vegetarian version) 125g mature cheddar, grated 4 thick slices of bread, toasted fresh chives salad and chutney, to serve (optional)

METHOD

To make a roux, melt the butter in a saucepan set over a medium heat, then add the flour and stir well until no lumps remain.

Once the butter and flour are incorporated, slowly add the beer. Stir until combined and thick, then add the mustard and Worcestershire sauce.

Add the cheese. Mix until the cheese is melted and the mixture is creamy and thick, then remove from the hob. Leave to stand for a moment, then pour over the slices of toasted bread.

Put the bread under the grill for 4-5 mins until golden-brown, sealed and bubbling.

Sprinkle over the chopped chives and serve immediately with a sweet, zingy salad and a chutney of your choice on the side, if you like.