GILL MELLER’S WELSH RAREBIT SOUFFLÉ TOASTS

Think cheese on toast, but somehow richer and lighter, if one thing can be both. Gill uses really good strong Cheddar cheese and some punchy English mustard. The egg yolks get folded into the cheese mixture, which gives it a lovely richness and depth, and the egg whites are whisked and gently folded in, giving the rarebit a wonderfully light, almost soufflé-like texture when it comes out of the hot oven. It’s a lovely thing to make for breakfast or brunch, or as a snack after a day gardening.

Preparation time 15 minutes | Cook time 15-20 minutes, plus cooling and chilling | Serves 4

INGREDIENTS

25g butter

25g plain flour

2 teaspoons English mustard

1/2 teaspoon cayenne pepper

1 tablespoon Worcestershire sauce

200ml Lyme Regis Brewery’s ‘Black Ven’ porter beer or Guinness

225g strong mature Cheddar, grated

2 Stonegate Estate organic eggs, separated

4 thick slices of good white bread

METHOD

  1. Heat the oven to 220°C/200°C fan.
  2. Melt the butter in a pan over a medium heat. Stir in the flour and cook for 1 to 2 minutes, until it smells biscuity but hasn’t begun to colour. Add the mustard and cayenne, then gradually stir in the Guinness and Worcestershire sauce, stirring continuously until you have a smooth, thick sauce.
  3. Add the grated Cheddar and stir over a low heat until the cheese has melted and everything has come together into a smooth, thick mixture. Remove from the heat and leave to cool for 10 minutes.
  4. Meanwhile, toast the bread lightly on both sides and arrange the slices on a baking tray.
  5. Stir the egg yolks thoroughly into the cooled rarebit mixture.
  6. Whisk the egg whites until they form soft peaks. Fold a spoonful of the whites into the rarebit mixture to loosen it, then gently fold in the remaining whites, keeping as much air in the mixture as possible.
  7. Pile the rarebit mixture generously over the toast, taking it almost to the edges.
  8. Bake for 8 to 10 minutes, until puffed, deeply golden and just set through.
  9. Serve straight away.
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