James Martin's Welsh rarebit
It’s cheese on toast at it’s very best! James Martin is back in the kitchen to serve his delicious Welsh rarebit. He’ll also be championing British cheesemakers, who have been particularly hard hit by the pandemic.
British cheesemakers
Vintage Cheddar, The Cheddar Gorge Cheese Company
Kirham’s Lancashire, Mrs Kirham’s Cheese
Ogleshield, made Montgomery cheese
Sparkenhoe Red Leicester, The Courtyard Dairy by the Clarke family
Gorwydd Caerphilly, The Welsh Cheese Company by Todd and Maugan Trethowan near Cardiff
Cornish Kern, Lynher Dairies by Catherine Mead
The ultimate cheese on toast
Serves: 2
Ingredients
Rarebit
350g grated cheddar cheese100ml milk or beer 1 tsp Worcester sauce2 tbsp English mustardFew drops Tabasco4 tbsp plain flour3 egg yolks2 slices white bread toasted2 slices back bacon, cooked 4 tbsp chutney
Method
1. Preheat the grill to high
2. To make the rarebit, gently melt the cheese in a pan, then add all the remaining ingredients, carefully stirring. Cook out for a minute or 2 then pour onto a lined tray and chill.
3. Toast the white bread spread with chutney, then top with the bacon then the rarebit and grill for 1 to 2 minutes until bubbling and golden.
Smoked haddock rarebit
Serves: 2
Ingredients
2 x 200g undyed smoked haddockMilk to cover
Rarebit
350g grated cheddar cheese100ml milk (from the poaching of the haddock)1 tsp Worcester sauce2 tbsp English mustardFew drops Tabasco4 tbsp plain flour3 egg yolks
4 tbsp chutney
Method
1. Preheat the grill to high
2. Put the haddock into a pan and cover in the milk and poach for 2 to 3 minutes. Using a fish slice, pop onto a tray and season.
3. To make the rarebit, gently melt the cheese in a pan, then add all the remaining ingredients, carefully stirring. Cook out for a minute or 2 then pour onto a lined tray and chill.
4. Cut the sourdough into chunks and pop into the bottom of an oven proof dish. Dot with the chutney and sit the haddock on top. Cut a piece of rarebit to fit on top of the fish, then place under the grill for 2 to 3 minutes until bubbling and golden.