Crispy bacon rarebit

For those who have no idea what rarebit is (me until a trip to Betty’s in Harrogate a few days ago) – it’s like posh cheese on toast. Often with ‘Welsh’ in front of it, slightly more complicated and a hell of a lot more tasty but that’s the general idea. Fancy giving it a whirl? Read on…

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Makes 2

2 slices of thick white bread

4 slices of smoked bacon

170g grated cheddar (the stronger the better in my book)

25ml beer

1/2 teaspoon Dijon mustard

A couple of drops of Tabasco

A couple of drops of Henderson’s Relish (Worcestershire sauce will do)

2 tablespoon plain flour

Pinch of salt & pepper

Grill your bacon for five or six minutes or until it’s brown and crispy.

Place your grated cheese and beer in a frying pan on a medium heat and keep stirring until it has all melted and the consistency is smooth. Drop in your Henderson’s Relish, mustard and Tabasco. Next spoon in your flour and stir vigourously to get any lumps out – it should be very smooth but thick and all starting to stick together in a lump. Season with salt and pepper.

Toast your bread and place two slices of bacon on each. Divide your cheese mixture between the two slices.

Pop back under the grill for a couple of minutes and let it bubble and brown slightly.

Psst… Try adding an apple chutney or chili jam to your plate – delicious!

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Freelance writer, eater, drinker and cook living in London.

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