Vegetable cheese dip
This versatile cheese dip is packed with hidden veg. Perfect for little hands to dip into or alternatively spread in sandwiches or pittas for a lunch box – kids will love it!
Welsh rarebit
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 120ml brown ale
- 25g unsalted butter
- 25g plain flour
- 140g mature cheddarcoarsely grated
- 1 heaped tsp English mustard powder
- 1 tbsp Worcestershire sauce
- 1 tbsp chopped chives
- 2 large slices sourdough bread
Nutrition: per serving
- kcal651
- fat37g
- saturates22g
- carbs49g
- sugars6glow
- fibre2g
- protein27g
- salt2.68g
Method
step 1
In a small saucepan gently warm the ale, set aside. Take another small saucepan and over a medium heat melt the butter until it begins to foam, tip in the flour and stir everything together, cooking for 1 min. Whisk in the warm ale in several additions to create a thick sauce then whisk through the cheese to create a thick paste. Stir the mustard, Worcestershire and chives through the sauce.
step 2
Heat a grill to its highest setting. Place the slices of bread on a flat baking sheet and grill on one side until golden brown. Flip the bread over and spread each one with the cheese mixture. Place back under the grill and cook for a further 1-2 mins or until golden brown and bubbling, serve immediately.
