I like to think of Welsh Rarebit as 'what cheese on toast wants to be when it grows up' - there are many variations on this simple hearty dish, but this is how I like to make it.

To learn more about Welsh Rarebit, here's a very interesting website: https://www.therarewelshbit.com/welsh...

Ingredients and method for my version:
35g butter
35g plain flour
150ml beer (a sweeter, malty beer is better, I think)
1 heaped teaspoonful of mustard
2 teaspoons Worcestershire sauce
1 red chilli
a small bunch of chives (or green onions)
100g mature cheddar or other well-flavoured cheese
1 egg
3 thick slices of bread
optional:
Marmite
capers to garnish

Method:
Melt the butter over a gentle heat. Add the flour and mix thoroughly together - fry this in the pan for a minute or two to cook the flour.
Add about 100ml of the beer and whisk over a medium heat until it starts to thicken. Add more beer in small amounts until a thick sauce texture is achieved.
Add the mustard and Worsectershire sauce, whisk together and set the sauce aside to cool. Chop and add the chilli and chives.
When the sauce is cooled to room temperature or just above, grate the cheese and add about 75g of it to the sauce - reserve about 25g of cheese
add the egg to the sauce and beat it all together.
Preheat the oven to 180C
(Optionally) spread some Marmite on the bread and place the slices on an ovenproof tray.
Share out the sauce on top of the bread slices, spreading it near to the edges.
Sprinkle the remaining grated cheese over the top.
Place in the oven for 15 minutes, or until the top is browned and bubbling.
(Optionally) scatter a few capers over the top (or anything else you fancy - halved cherry tomatoes for example)
Serve while still warm, but be careful as the topping can be both hot and sticky and can easily burn your mouth.