Welsh Rarebit (Caws Pobi)

A great, cheesy snack or light lunch to usher in the Spring.

Much more than just cheese on toast, Welsh rarebit is a classic light dish to enjoy as a Springtime lunch. When I lived in Wales, a lot of cafés would serve rarebit with a light salad or chips, treating it almost like a quiche or a savoury pastry. There are many variations on the recipe; either way the base is a white sauce (bèchamel) and there’s a nice amount of cheddar cheese involved too. This recipe uses a dash of ale - don’t open a bottle especially for it - but if you do have any ale going spare from another recipe this is a perfect dish to make. The cheese sauce can be made in advance also. All you’ll need to do is spread it onto toasted bread and place it under a grill or into the oven/air fryer for a few minutes and it’s done - a quick lunch or dinner! Let’s go!

INGREDIENTS (serves 2x)

• 2x slices of white sandwich bread

• 25g butter

• 1 tablespoon + 1 tsp of plain flour

• 3 tablespoons of brown ale - optional

• 120ml milk

• 1 tsp Dijon or wholegrain mustard

• 1 tsp Worcestershire sauce

• 80g mature cheddar cheese - grated/crumbled

• 1 tsp chopped chives, or dried chives - optional

• 1/2 tsp salt

• 1/4 tsp black pepper

WALKTHROUGH

1. First, let’s make the sauce. Place a saucepan onto medium heat. Add the 25g of butter and allow it to melt until foaming. Add the 1 tablespoon + 1 tsp of plain flour and mix it into the butter. Allow to fry for 30 seconds to form a paste.

   

2. If using, add the 3 tablespoons of brown ale and stir it into the flour-butter paste. Add the 120ml of milk in gradual amounts, stirring it into the paste. It will initially seize and thicken, then eventually loosen to a sauce once the milk is all added.

   

   

   

3. Add the 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1/2 tsp salt and 1/4 tsp pepper.

   

4. Turn off heat and remove the pan from the stovetop. Add the 80g grated cheddar cheese and the 1 tsp of chopped chives, if using. Stir together until the cheese has mostly melted. Lumps of cheese will remain - this is normal.

   

   

5. Leave the sauce to cool and thicken for at least 10 minutes. Meanwhile, toast your bread until golden brown on both sides.

6. Place your toasts onto a grill rack or cheese of baking paper. Cover toasts with the thickened cheese sauce, spreading it right to the edges. Allow it to cover the corners and edges as they can scorch.

   

7. Transfer the toasts to a hot grill/broiler. Alternatively, place them into an air-fryer or oven at 200C/400F and cook/grill them for 5 minutes until bubbling and browned in places.

   

8. Enjoy them on their own as a snack, or pair them with fries or a light salad. Enjoy!