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Title: Perfect Welsh rarebit
Categories: Cheese, Beer, Bread, Sauces
Yield: 4 servings

50 g (2 oz) flour
50 g (2 oz) butter
250 mL (9 oz) strong beer; warmed
250 g (9 oz) strong Cheddar;
- grated
2 ts English mustard
2 tb Worcestershire sauce
Black pepper
4 lg Slices granary bread

In a small saucepan melt the butter and make a roux with
the flour. Cook for a couple of minutes, stirring to
prevent the roux from burning. Stir in the warm beer by
degrees, until you have a thick but smooth sauce. Add
the grated cheese and stir until melted. You should now
have a thick paste. Mix in the mustard and
Worcestershire sauce and season well with black pepper.

Lightly toast and butter the bread, then pile up the
cheesy mixture on each slice. Cook under a hot grill for
a few minutes, until browned and bubbling.

By Hugh Fearnley-Whittingstall

RECIPE FROM: https://www.bbc.co.uk

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