Cheese on toast is a classic for a reason. The taste to effort ratio is high, everyone can make it without messing it up and it is generally one of the nicest brunches around. My favourite way to eat it is with some sliced cherry tomatoes on top. Lovely.
So, when I looked though this recipe for welsh rarebit, at first I was skeptical. It requires more effort than melting some cheese onto bread, so wasn’t sure that the resulting outcome would be worth it when I just have a piece of cheese on toast for half the effort.
Actually, rarebit is quite different and is more than worth going the extra effort to make. It’s half about the texture, which is so smooth and then half about the flavour which is deeply savoury. It’s still got that comfort factor of a piece of cheese on toast, but lifted. the addition of beer makes it taste like a good cheese fondue. It’s ace.
So while my pictures don’t really do this justice, I’d definitely encourage you to give this a go if you’re looking for a new twist on an old favourite.