Spicy Welsh rarebit with chilli and three cheeses.

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Ingredients

• 50g salted butter
• 50g plain flour
• 250ml beer or whole milk
• 100g mature Cheddar, grated
• 100g Caerphilly cheese (or other mature cheese), grated
• 25g blue cheese, crumbled
• 3 free-range egg yolks
• pinch of salt
• 2-3 mild green chillies, deseeded and finely chopped
• 1 garlic clove, crushed (optional)
• 1 tsp crushed black peppercorns
• 1 heaped tbsp fresh coriander, chopped
• 2-3 tbsp English mustard
• 6-8 thick slices crusty bread
• chutney, to serve

Method

1. Melt the butter in a medium saucepan over medium heat.
2. Stir in the flour with a wooden spoon and cook for 2 minutes, stirring constantly, to make a smooth roux.
3. Remove from heat and gradually whisk in the beer or milk, beating vigorously to prevent lumps.
4. Return to medium heat and cook, stirring frequently, until thickened.
5. Simmer gently for 3-4 minutes.
6. Remove from heat and stir in all the cheeses, egg yolks, salt, chillies, garlic, pepper, coriander and mustard.
7. Return to low heat and stir gently until the cheese melts and the mixture bubbles at the edges.
8. The mixture should be very thick.
9. Taste and season as needed.
10. Preheat the grill to maximum.
11. Toast the bread until golden on both sides.
12. Generously spread the cheese mixture over the toast and grill until bubbling and golden-brown in patches.
13. Serve immediately with chutney alongside.

Cook's notes

Try substituting the Caerphilly with aged Gouda or Gruyère for different flavours.

Adjust the chilli quantity to your heat preference.