WELSH RAREBIT

This recipe has recently had all sorts of facelifts by different chefs. Often these newer versions require cooking the topping in a pot on the stove. To me, that just makes more work — and mess — so I stick with my decades-old recipe as follows.

Welsh Rarebit is ideal for a quick snack and still graces the tables of many a bring-a-plate country community function and it’s one of the first items to be snapped up by hungry guests. I also find it good for lunchboxes as it’s quite delicious cold as well as hot.

In regards to the bread, I’ve seen recent adaptations that call for thick sourdough. Forget it — go for sandwich slice, as less bread and more topping is way better.

Serves 3–4

         6 slices bread

         1 small onion, finely grated

         125g diced bacon

         125g grated tasty cheese

         2 eggs, lightly whisked

         2 teaspoons Worcestershire sauce

         ¼ teaspoon mustard powder

         3 teaspoons chopped parsley (optional but nice)

Preheat the oven to 170ºC. Line 2 baking trays with baking paper. Lightly toast the bread.

Mix together the remaining ingredients until well combined and then spread onto the toast, making sure the topping goes right out to the edges.

Place on the trays and bake for approximately 10 minutes, then place under the grill briefly until the topping is golden brown and bubbling. Cut into fingers to serve.