Marcus Wareing's Two Cheese Welsh Rarebit

Ingredients

• 80 mlale, or your favourite beer
• 100 gLancashire cheese, grated
• 100 gextra mature Cheddar cheese, grated
• 1 tspEnglish mustard
• 1 tspWorcestershire sauce
• 1 tbspplain flour
• Pinchsalt
• 1egg, beaten
• 4 thick slicessourdough bread
• 1green chilli, thinly sliced (seeds removed, optional)

Instructions

1. 1

   Melt the cheese

   Pour the ale into a medium saucepan and set it over a low heat. Add both grated cheeses, the mustard and Worcestershire sauce. Stir for around 5 minutes, until the cheese has melted.

2. 2

   Thicken the mixture

   Stir in the flour and cook gently for another 5 minutes, stirring frequently. Beat until thick and creamy, then add the beaten egg and take the pan off the heat. Beat again until smooth.

3. 3

   Toast the bread

   Lightly toast the bread on both sides in a toaster or under the grill.

4. 4

   Heat the grill

   Preheat the grill to high.

5. 5

   Grill and serve

   Divide the green chilli between the 4 slices of toast, then spread the rarebit mixture evenly over each slice. Arrange them on a baking tray and grill until golden, which should take only a few minutes. Keep an eye on them and serve straight away with a green salad alongside.

What is Welsh rarebit?

Welsh rarebit is a savoury cheese topping served on toast, rather than a dish made with rabbit. It belongs to the British tradition of turning bread and cheese into a hot, satisfying meal.

This version pairs Lancashire cheese with extra mature Cheddar, then uses ale, mustard and Worcestershire sauce to build a sharp, savoury flavour. A quick spell under a hot grill gives the topping its golden finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 475 calories, 24g protein, 51g carbs, 21g fat.

Most of the carbohydrates come from the sourdough, while the cheeses contribute much of the fat and protein. The egg adds a little more protein, and the ale and flour contribute smaller amounts of energy. Serve a slice with a generous green salad to add freshness and balance the rich topping.

Why use two cheeses?

Lancashire cheese: its mellow, tangy character helps keep the mixture from tasting one-note.

Extra mature Cheddar: brings a stronger, deeper cheese flavour that stands up to the ale and sauces. Grating both cheeses helps them melt more evenly.

Getting a smooth topping

Gentle heat: warm the ale and cheeses slowly, stirring as they melt. High heat can make a cheese mixture greasy or lumpy.

Flour and egg: cook the flour into the mixture before adding the beaten egg off the heat. Beat thoroughly at the end so the topping is smooth and easy to spread.

Toast and grill cues

Light toast: toast the sourdough on both sides before adding the topping. This gives the bread a head start and helps it hold its shape beneath the cheese.

Golden top: grill on high and watch closely, as the topping can brown quickly. Take the slices out when they look golden and bubbling at the edges.

Choosing the bread

Thick sourdough slices make sturdy bases for the generous topping, while their slight tang complements the rich cheese. Keep the slices similar in thickness so they toast and grill at a similar rate.

Serving suggestions

Serve the rarebit immediately, while the topping is hot and soft and the toast is still crisp. A green salad alongside adds a fresh contrast to the rich cheese.

The green chilli is optional; leaving out the seeds keeps its heat milder. You can also omit the chilli altogether if you prefer the cheese flavour to take centre stage.

Recipe notes & tips

• Grate the cheeses finely so they melt readily over low heat.
• Stir frequently while the mixture cooks to help prevent it catching on the bottom of the pan.
• Take the pan off the heat before beating in the egg.
• Toast the bread lightly rather than deeply so it does not become too hard under the grill.
• Stay beside the grill while the rarebit browns, as it needs only a few minutes.
• Add the chilli just before spreading on the topping so it stays visible on each slice.

Variations

• Milder topping: leave out the green chilli for a gentler finish.
• Different beer: use a favourite beer in place of the ale for a subtle change in flavour.
• Extra mustard: add a little more English mustard if you prefer a sharper, more pungent topping.
• Rustic bread: use another thick-cut loaf if sourdough is not available.
• More chilli: keep some seeds in the sliced chilli for a hotter topping.

Common mistakes to avoid

• Too much heat: the cheese can turn greasy; melt it gently over a low heat.
• Rushed flour stage: uncooked flour can leave a raw taste; give it the full 5 minutes and stir frequently.
• Egg added over the heat: it may scramble; remove the pan from the heat before mixing it in.
• Under-toasted bread: the topping can make it soggy; lightly toast both sides first.
• Unwatched grilling: the topping can burn quickly; check it often and serve as soon as it is golden.

How to store

Welsh rarebit is best eaten straight away. If you have leftover topping, refrigerate it in a covered container and use it within 2 days; reheat gently in a saucepan, stirring until smooth, before spreading on freshly toasted bread and grilling.

Frequently asked questions