Ingredients
- Spinneysfood Salted Butter 1 tbsp
- Spinneysfood All-Purpose Flour 1 tbsp
- Spinneysfood Full Fat Fresh Cow’s Milk 100ml
- Dijon mustard 1 tsp
- Worcestershire sauce 1 tsp
- Spinneysfood Smoked Paprika ½ tsp
- Non-alcoholic beer 2 tbsp
- Red Leicester cheese 150g
- Spinneysfood Mature Cheddar 50g
- Spinneysfood Fine Sea Salt To taste
- Egg yolk 1 large
- Sourdough or crusty bread 4 thick slices
Nutrition (Per serving)
- Calories 265
- Fat 21g
- Saturates 13g
- Protein 14g
- Carbs 4g
- Sugars 2g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Red Leicester Welsh rarebit
British 15 Mins Prep · 15 Mins Cook
- Melt the butter in a medium-sized saucepan over a medium heat. Stir in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the milk and cook until thickened. Stir in the Dijon mustard, Worcestershire sauce, smoked paprika and non-alcoholic beer.
- Grate the cheeses.
- Remove the saucepan from the heat and stir in the cheeses until melted. Season with salt. Allow to cool slightly, then stir in the egg yolk.
- Preheat the oven to grill.
- Lightly toast the sourdough slices. Spoon the cheese mixture generously over the top. Place the toast under the grill for 3-4 minutes or until bubbling and golden brown.
- Remove from the oven and serve immediately with a crisp salad or a side of pickles for extra tang.