The Hour

Across the valleys the Welsh were celebrating Saint David’s day today with dancing, drinking, parades and general merriment. Never one to let a good shindig go unanswered, The Hour asked chef Jacqueline O’Donnell to whip up a traditional Welsh delight, Welsh Rarebit, followed by her own Wales-inspired dish, Caerphilly and Leek Hazelnut Crumble.

Ingredients for Welsh Rarebit:
• 50g/2oz flour
• 50g/2oz butter
• 250ml/9oz strong beer, warmed
• 250g/9oz Caerphilly, grated (or we can use another welsh cheese for this one)
• 2tsp English mustard
• 2 tbsp Worcestershire sauce
• Bread

Method:
1. In a small 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, 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.
2. Lightly toast and butter the bread, then pile up the cheesy mixture on each slice. Cook under a hot grill for a few minutes, until browned and bubbling.