Team up the traditional and nutritious laverbread with a classic Welsh rarebit recipe. Add a splash of ale to give this 18th century creation a legendary twist. It's the breakfast or brunch of champions.
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.