Team up the traditional and nutritious laverbread with a classic Welsh rarebit recipe. If you fancy a change to this classic dish, you could try an alternative Welsh cheese or add a splash of Welsh ale to give this 18th century creation a legendary twist.

Serves 4 | Prep 10 minutes | Cook 10 minutes


225g mature Welsh cheddar

25g butter, melted

1 tablespoon Worcestershire sauce (or vegetarian equivalent)

1 tablespoon mustard

1 tablespoon plain flour

freshly ground black pepper

4 tablespoons Welsh beer

1 tablespoon laverbread

4 thick slices of bread


01 Grate the cheese and put it in a saucepan along with the butter, Worcestershire sauce,

mustard, flour and pepper. Mix well and put over a gentle heat. Gradually add the beer to

moisten but do not make the mixture too wet. Stir until melted and when it has reached

a thick paste remove from the heat and leave to cool a little.

02 Meanwhile toast the bread on one side only then spread the laverbread over the

untoasted side before spreading the cheese mixture. Grill gently until the topping is

cooked through and well browned.

03 The mixture can be made and kept in the refrigerator for several days if required.

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