Welsh Rarebit

A rich and comforting Welsh rarebit, elevated with a subtle depth of flavour from Kursat’s Pickled Garlic Confit Paste. This traditional Welsh classic combines sharp melted cheese, mustard, and a savoury tang, gently enriched with mellow, slow-cooked garlic. Served over toasted sourdough and finished under the grill until bubbling and golden, it’s a simple yet indulgent dish that brings warmth and nostalgia with every bite.

Ingredients

• 200g strong cheddar cheese, grated
• 1 tbsp Kursat’s Pickled Garlic Confit Paste
• 1 tbsp butter (30g)
• 1 tbsp plain flour
• 150ml ale or milk
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 egg yolk 
• Salt and black pepper to taste
• 2 slices thick sourdough or crusty bread

Method

• Heat the butter in a saucepan over medium heat.
  Add the flour and stir for 1–2 minutes to create a smooth paste.
• Gradually pour in the ale or milk, whisking continuously until smooth and thickened.
• Stir in the grated cheese, mustard, and Worcestershire sauce.
  Cook gently, stirring, until the cheese has fully melted and the mixture is smooth and rich.
• Remove from the heat and allow to cool slightly, then stir in the egg yolk and Kursat’s Pickled Garlic Confit Paste.
• Season with salt and black pepper to taste.
• Toast the bread slices until lightly crisp.
  Spoon the cheese mixture generously over each slice.
• Place under a hot grill for 2–4 minutes until bubbling, golden, and lightly darkened on top.