Wensleydale Yorkshire Rarebit

Perfect for brunch, lunch or dinner, this Wensleydale Yorkshire Rarebit is sure to be a winner. Even better, you can make the rarebit mixture ahead of time and store in the fridge – perfect for when you want a proper meal but only have a minute.

Ingredients

• 200g Yorkshire Wensleydale cheese
• 2 tsp mustard powder
• 1 tsp paprika powder
• 1 tbsp Worcestershire sauce
• 1 tbsp plain flour
• 30g unsalted butter
• 60ml whole milk or a good stout / ale
• 2 slices bread
• Black pepper
• Chives to garnish (optional)
• 1 egg (for serving)

Ingredients

1. Lightly toast your bread slices (I used 2 slices good sourdough or a crust loaf) on both sides until just golden and set aside
2. In a saucepan, melt the butter over medium heat. Stir in the flour to make a roux, cooking for about 1 minute.
3. Add the stout and whisk, stirring constantly to avoid lumps. Cook until thickened.
4. Lower the heat and add the grated Yorkshire Wensleydale. Stir until melted and smooth.
5. Stir in the mustard, Worcestershire sauce, and a crack of black pepper. Taste and adjust seasoning if needed.
6. Spoon the rarebit mixture generously over the toast slices. Spread it to the edges so they don’t burn under the grill.
7. Place the topped toast under a hot grill for 2–3 minutes or until bubbling and lightly browned.
8. Sprinkle with chopped chives.
9. Serve alongside a fried egg for the perfect finish.

You can watch James (@BeefyBoysFoodTour) making the recipe here.