Maybe the most famous Welsh dish, the name used to be pronounced rabbit and may have been a joke referring to the Welsh being so poor that they could not even afford the cheapest of meats. Whatever the origins, this is the cheese on toast of kings, and Olive's interpretation of the recipe sometimes appears on the Speacials Board at the B&B Coffee Shop.
8oz grated strong cheese such as Cheddar or Cheshire
1 tablespoon Welsh butter
2 teaspoons Worcestershire sauce
1 level teaspoon dry mustard
2 teaspoons flour
4 tablespoons Welsh beer (or milk)
shake of pepper
4 slices bread toasted on 1 side only
Put the cheese, flour, mustard, Worcestershire sauce, butter and pepper into a saucepan. Mix well and then add the beer or milk to moisten. Do not make it too wet.
Stir over a gentle heat until all is melted, and when it is a thickish paste, stop stirring, and swivel it around the saucepan, which it will do quite easily.
Leave to cool a little, and meanwhile toast the bread on one side only. Spread the rarebit over the untoasted side and brown under a hot grill.
This mixture can be made and kept in the refrigerator for several days if required. Sweet white wine can be used instead of beer and gives a good flavour. Serves 4.
Parc Le Breos House