Welsh Rarebit (with a twist!)

If you’re ready to crack into the cheeseboard or if you have left over cheese hanging around (unlikely!) then this is a great way of using up leftovers.

Makes 2

Prep & cook time: 10 mins


  • 1 tbsp butter
  • 1 tbsp plain flour
  • 100ml vermouth, rosso
  • 100g cheese (cheddar is great)
  • 1 tsp mustard
  • 1 tsp Worcestershire sauce
  • Black pepper
  • 2 slices of sourdough bread


  1. Preheat the oven/grill. Lightly toast the sourdough, it needs around 1-2 minutes in the toaster.
  2. In a saucepan, combine the butter and plain flour to create a paste using a whisk. Pour in the vermouth and this will create your sauce. Add in the cheese, mustard, grinding of black pepper and Worcestershire sauce. This should make the sauce lovely and thick.
  3. Add the sourdough to a baking tray, pour on the sauce and put under a grill for around three minutes, until golden.
  4. It’s ready to eat – enjoy!

Kitchen Dance


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