If you haven’t made Welsh rarebit yet, you truly haven’t lived. It’s the best version of a posher alternative to cheese on toast. Dating back to the 18th century. Using the addition of Gower Gold ale as the base. It is a refreshing Welsh, golden ale, consisting of a distinctive citrus flavour and aroma of cascade hops. Although, Guinness is used widely in this dish. As it does work well, giving the cheesy roux a much darker appearance.

Serve: 2

Time: 15 minutes 

Ingredients 

1 x tsp butter

1 x tbsp plain flour

1/2 x cup of Gower Gold Ale

1/2 x tsp English mustard

Pinch of cayenne pepper 

Sprinkled smoked paprika

A few dashes of Worcestershire sauce 

1 x large handful of grated Welsh cheddar cheese

2 x slices of thick white crusty bread

Season with sea salt

Method

  1. Preheat the grill and the hob to a medium heat. 
  2. Place a small saucepan onto the hob and melt the butter. 
  3. Add the flour to the melted butter. Stir with a whisk and cook out the flour for roughly 3-4 minutes. 
  4. Slowly pour the Gower Gold Ale into the saucepan. Whisking at the same time. 
  5. Add the cayenne pepper, smoked paprika, a few dashes of Worcestershire sauce and the English mustard to the saucepan.
  6. Add the grated cheese and stir. Set aside and allow the sauce to cool. 
  7. Toast the slices of bread under the grill, both sides. 
  8. Using a spatula, spread the sauce over the lightly toasted bread, covering the corners too.
  9. Place them onto a baking tray and transfer under the grill. Cook until golden and bubbling. 
  10. Using a butter knife, make diagonal scores over the thick cheese sauce. 
  11. Drizzle the Worcestershire sauce into the slits. Season with sea salt. 
  12. Serves with a pint of Gower Gold ale.