Welsh Rarebit

Saturday 3 October 2009

For the last fortnight over here in the UK , we've been celebrating all that is good about British Food in an annual event called British Food Fortnight! It is a time when we, as a nation, have been encouraged to buy and cook British produce and meat, poultry, fish, etc. Supermarkets all over the country have been promoting British Goods. Food Festivals have been held all over the nation. Schools have been celebrating and promoting it and there have even been contests where you can win big PRIZES, like £1000 in cold hard cash.

I like to think that I promote British Food and Cookery most of the time. After all, this is The English Kitchen. Each month I talk about which foods are in season here in the UK and I try to cook with those foods as much as possible. I try to use only free range British produced meats and poultry, and organic wherever possible, and I also use local produce whenever I can.

It only makes sense to source, support and use products that have been produced locally. Not only is it better for the environment, by lessening our carbon footprint, but I am a firm believer that strawberries only really taste good during Strawberry Season, and none are better than Kent Strawberries, eaten whilst the summer sun is still warm on them with straw still clinging to their leaves. A hard cold strawberry imported from another country at another time of the year just doesn't come close. And so it goes with most things.

Can anything taste any better than real British Asparagus picked in the spring right here in our own Country? How can any lamb but British lamb taste any better? Lamb that has gone right from the local farm, into the butchers and onto our plates. Does it make sense to bring it halfway around the world?

I know I am a bit late in getting the news out there. I mean . . . the event actually ends tomorrow, but then again . . . I like to think that it is British Food Fortnight here at Oak Cottage and in my English kitchen, every night of the year.

And so it goes . . .

If you're looking for a traditionally tasty, easy and economically typically British supper dish look no further. Welsh Rarebit it is. There is only one question that begs to be answered . . .

is it RAREbit . . . or is it RABbit???

I vote for the rabbit. (I used a rich and creamy Davidstow Cheddar for this, along with some tasty Poachers Ale . . . yum, yum good!!)

*Welsh Rarebit*
Serves 2 as a main course, or 4 as a starter
Printable Recipe

Moreishly cheesey and very, very tasty!

4 large thick slices of white sandwich bread
1 heaped tablespoon of finely chopped sage leaves
2 spring onions, finely chopped
6 ounces Mature cheddar cheese, grated
1 rounded teaspoon of mustard powder
4 TBS brown ale
1 large egg, beaten
few drops Tabasco sauce
pinch cayenne pepper

Pre-heat your grill to high. Place the bread onto a grill pan and toast under the heated grill on both sides, until crisp and golden brown.

Mix the cheese, sage, onion, mustard powder, ale, beaten egg and tabasco sauce together in a bowl, until very well mixed. Divide equally amongst the 4 slices of toast, spreading the mixture completely to the edges of each silce. Sprinkle each with a light dusting of cayenne pepper. Place under the heated grill again, grilling until the cheese is melted, and golden brown and bubbling. Serve immediately along with some salad on the side.


  1. Yum on a plate! Looks totally deee-lish!

  2. Have never taste this but I know my husband would love this; will be a lunch very soon.

  3. I love how you promote seasonal cooking and food, and the best of British cuisine, Marie! This is a wonderful dish...so simple, but oh, so good! Happy weekend, dear friend... Hope we get to catch up soon--LOVE YA ((BIG HUGS))

  4. Marie this look awesome, and the cheese wow!!is absolutely nice and tasty, hugggss! gloria

  5. hi
    I just love your site!!!Its such a pleasure to look at your pictures and writing
    keep up the good work!!!!

  6. Another classic easily explained, Marie, you are a great ambassador for British food. It's been a long time since I made welsh rarebit but I
    Think we'll be having this for lunch today,thanks for the recipe

  7. Thanks so much Maggie! I truly hope that you enjoyed it for your lunch! xx


Thanks for stopping by. I love to hear from you so do not be shy!

Did you make the recipe as directed? Recipe results are not guaranteed when changes have been made.

Is this comment helpful to other readers? Rude or hateful comments will not be approved. Remember that this website is run by a real person.

Are you here to complain about ads? Please keep in mind that I develop these recipes and provide them to you for free. Advertising helps to defray my cost of doing so, and allows me to continue to post regular fresh content.

Thanks so much for your understanding! I appreciate you!