This recipe was provided by our guest chef Jack Stein.

Serves 4


85 ml whole milk

85 ml dry cider

225g cheddar cheese, coarsely grated

1 slightly rounded tablespoon plain flour

1 tsp English mustard powder

A good shake of Worcestershire sauce

4 good shakes of Tobasco sauce

1 tsp marmite

4 medium egg yolks

4 thick slices of sourdough

Salt and freshly ground black pepper

Serve with a selection of ferments/pickles.


1. Put the milk, cider and the grated cheese into a pan and stir over a gentle heat until the cheese has melted and the mixture is silky smooth.

2. Beat in the flour, mustard powder, Worcestershire sauce, tobacco sauce, marmite, and some salt and pepper to taste and cook briefly over low heat, stirring all the time, until the mixture thickens and leaves the sides of the pan.

3. Remove the pan from the heat and leave to cool to room temperature.

4. Then beat in the egg yolks, one at a time.

5. Preheat the grill to high. Toast the bread on one side, turn it over and spread the untoasted side with the rarebit mixture.

6. Transfer to a baking tray, slide back under the grill and cook for a minute or two, until golden brown, turning the tray around if necessary so that the mixture cooks evenly.

7. Place the Welsh rarebit on warm plates and serve with the pickles.