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Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Rice

Welsh rarebit

by
Andrew MacKenzie
Welsh rarebit

PT20M

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Ingredients

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Method

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1
Start by reducing the ale. Pour into a small saucepan and reduce to 200ml on a gentle boil. Remove from the heat and allow to cool
  • 400ml of ale
2
In a seperate saucepan, combine the mustard, cheese and egg yolk, then gradually stir in the reduced ale
3
Place the saucepan on a low-medium heat and stir until the cheese has melted, do not bring to the boil. Remove from the heat and allow to cool slightly while stirring, but do not allow to set
4
Toast both sides of the bread under the grill. Top with the cheese sauce then place under a hot grill until golden and bubbling. Serve immediately with a light green salad
  • 4 slices of white bread
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Andrew Mackenzie
Andrew MacKenzie

Cooking out of The East Sussex National Hotel, chef Andrew MacKenzie has an embarrassment of riches at his disposal – and few have made as much of the opportunity.

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