A famous Welsh dish originating from the 18th century. A kind of ‘posh cheese on toast’. Ingredients vary but mostly include Welsh crumbly cheese, ale and mustard mixed up and served on toast. It's easy.
250ml/9oz strong Welsh beer, warmed 250g/9oz Crumbly cheese, grated
2 tbsp Worcestershire sauce
Four large slices of granary bread
In a saucepan melt the butter and make a roux with the flour. Cook for a couple of minutes, stirring to prevent the roux from burning. Stir in the warm beer slowly, until you have a thick but smooth sauce. Add the grated cheese and stir until melted. You should now have a thick paste. Mix in the mustard and Worcestershire sauce and season well with black pepper. Lightly toast and butter the bread, then pile up the cheesy mixture on each slice of bread. Cook under a hot grill for a few minutes, until browned and bubbly. Enjoy.
How about melting some Camembert onto Sourdough bread? Simple and delicious
- Jackie Whittaker