Welsh rarebit

There's nothing complicated about a good rarebit, and that's exactly the point. Sharp cheddar, a splash of ale, a hit of mustard, grilled until it's bubbling and golden on top of good, thick toast. It's the kind of thing I make when I want something quick, comforting and completely satisfying — proper cheese on toast, done properly.

Ingredients

400ml whole milk
115ml Guinness
60g Westcombe cheddar, grated
60g Montgomery cheddar, grated
50g fresh mozzarella, torn
1 Tsp Dijon mustard
2 Tbsp Worcestershire sauce
100g plain flour
50g butter
30ml pasteurised egg yolk

4 slices white tin loaf bread, 2cm thick
Sea salt and freshly ground black pepper, to taste

METHOD

Place the milk and Guinness in a small saucepan over low heat and bring to a gentle simmer. In another saucepan, melt the butter over medium heat, then add the flour and stir constantly for 2–3 minutes to form a roux. Gradually whisk in the warm milk and Guinness mixture, stirring until smooth and thick enough to coat the back of a spoon.

Reduce the heat to low and add the Westcombe and Montgomery cheddar, stirring until melted and smooth. Mix in the hot apple mustard, Worcestershire sauce and a generous grind of black pepper. Remove from the heat and allow to cool slightly before whisking in the egg yolk. Once the mixture has cooled a little further, fold through the torn mozzarella until just melted and glossy.

Lightly toast the bread slices on both sides until golden. Spread each with a generous layer of the rarebit mixture, then place under a hot grill for 2–3 minutes until bubbling, golden and beginning to blister.

Season with a little sea salt and black pepper, and serve immediately with extra grated cheddar on top if desired.