Welsh rarebit


With just five ingredients used and a twenty minute preparation time, Andrew Mackenzie's Welsh rarebit recipe is just the tonic for a lazy brunch or breakfast in bed. Using good quality ale and bread will make this rarebit even more joyful.

First published in 2015
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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
In a seperate saucepan, combine the mustard, cheese and egg yolk, then gradually stir in the reduced ale
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
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
First published in 2015

Andrew MacKenzie was destined to be a chef, inspired by his uncles, who both cooked professionally. Over his career, he has championed British produce and become a true authority on Sussex's local larder.

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