Welsh rabbit

Serves 4

No, I haven't made a spelling mistake. For years, like most people, I thought rarebit was correct and rabbit was a misprint or used by someone who had been getting it wrong since the inevitable childhood misunderstanding. If anything it's the other way round. After reading what reputazble food writers such as Jane Grigson have to say on the subject I've become determined to see the return of rabbit – the original name for cheese on toast. That's what it started off as in the early 1700s, when there was a difference between English, Scottish and Welsh rabbits. Maybe the rarebit adaption was a Welsh joke that caught on, or it was thought to sound more refined. Anyway, Welsh rabbit is a refined cheese on toast with savoury additions.

150g Cheddar cheese, grated

2 egg yolks

2tsp Worcester sauce

1tsp English mustard

80ml Guinness

80ml double cream

4 slices bread – a small bloomer-style loaf is ideal

Salt and pepper f

Simmer the Guinness until it has reduced by half, add the cream and then reduce this by half again until it is really thick. Leave to cool.

Mix this together with all the other ingredients, except the bread, and season to taste. Toast the bread on both sides, spread the cheese mixture on top, about 1cm thick, and to the edges to avoid burning, and grill on a medium heat until it is nicely browned.