Rarebit

If there is such a thing as leftover cheese, we have the perfect recipe to use it up!

  • 15 mins
    (-)
  • Serves 2
  • 2 pan
  • Beginner

Ingredients

350g Yeo Valley mature cheddar cheese, grated
80ml milk
30g plain flour
1 tbsp English mustard
Few drops of Worcester sauce
1 egg
1 egg yolk
Salt and Pepper

Plus slices of sourdough bread to serve.

You can make your own sourdough – we’ve got recipe for that here

Method

  1. Place the grated cheese in a pan and add the milk.
  2. Melt together gently and then add the mustard and flour.
  3. Add the Worcester sauce and allow to cool slightly. Then add in the eggs and the yolk and beat vigorously until fully combined.
  4. Season with salt and pepper and then place in the fridge until required.
  5. When ready to eat, spread liberally over sliced sourdough toast and bake in a pre-heated oven for 8 minutes on 180C.

Similar Recipes

Chana Masala

  • 40 mins
  • Serves 6
  • 2 pan
  • Vegetarian

Lentil Dahl

  • 20 mins
  • Serves 5
  • 1 pan

Keep up with everything happening in the valley...

...including upcoming events, recipes, competitions and more. Just pop your email address in below:

By signing up, you’re confirming that you’re over 18 and would like us to send you our newsletters and offers by email. Remember, we’ll never pass on your information (unless you’ve specifically asked us to). Check out our Privacy Policy for more info.