← Nouns Cooking · British & Irish

Ingredients

• 25 g Butter
• 25 g Plain (all-purpose) flour
• 120 ml brown ale or stout
• 150 g mature cheddar, coarsely grated
• 1 tsp English mustard (or 1 tsp mustard powder)
• 1 tsp Worcestershire sauce (use a vegetarian one) (optional)
• 1 pinch Cayenne pepper (optional)
• 4 slices thick slices of bread or sourdough
• 1 tbsp Chives, snipped (optional)

Method

1. Heat the grill to high and toast the bread on both sides.
2. Melt the butter in a small pan over medium heat, stir in the flour and cook for 1 minute. Gradually whisk in the ale and let it bubble for 1–2 min until thick and smooth.
3. Turn the heat to low and stir in the cheese, mustard, Worcestershire sauce and cayenne until melted and glossy. Do not let it boil or it can turn grainy.
4. Spread the cheese mixture thickly over the toast, right to the edges so the crusts do not burn. Grill for 2–3 min until bubbling and browned in spots. Scatter with chives and eat hot.

Tips

• Standard Worcestershire sauce contains anchovies: leave it out or buy a vegetarian brand.
• Top each slice with a fried egg and it becomes a buck rarebit.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Great British Chefs