Welsh Rarebit IPA

A British staple for at least three hundred years, also know as Welsh Rabbit, so called to avoid any confusion with a real bunny, it contains no meat of any kind although Worcestershire sauce, an essential ingredient, does contain a touch of anchovy.

Traditionally the cheese is a strong Cheddar. We generally use a good quality Manchego Curado, others swear by Gruyère, but something with a bit of bite and tang is obligatory.

The beer is down to you but should be something decent and fairly heavy. Draft IPAs work very well. Some even prefer stout though it does give it a rather unappealing colour. Like cooking with wine, don’t use anything you wouldn’t want to drink. Ideally it should be served with that same beer.

Buck Rarebit is the same thing but with the addition of a poached egg atop.

100 g Butter
100 g Flour
3 tsp Colman’s Mustard powder
½ tsp Cayenne pepper
½ tsp Tara gum (optional)
500 ml IPA Beer
500 g Grated cheddar
2 tsp Lea & Perrins
Chopped chives for dressing

Mix the mustard powder and Tara gum with the flour.
Melt butter in a pan and sift the flour mix in over a low heat until blended, continuously stirring.

Slowly pour beer into the roux, still stirring.
Add Worcestershire Sauce to the beer mix.
This will also prevent it splitting.

Put the cheese in, a bit at a time, with more stirring, on the very lowest heat until you have an even mixture. Turn the heat off before adding the last bit of cheese or it may split. Add Cayenne pepper and salt to taste.

Spread the warm mix on toasted bread and brown with an industrial blowtorch or under the grill. Splash with a few more drops of Worcestershire Sauce, top with a thin slice of gherkin and a few chopped chives. Serve with Piccalilli on the side.