Recipe of the week

Cornish Rarebit

Serves: 2


  • 675g grated cheddar (preferably a Cornish cheddar)
  • 140ml milk
  • 30g plain flour
  • 55g Panko breadcrumbs
  • 1 tbsp English Mustard Powder
  • 1 tbsp Worcestershire sauce
  • 2 whole eggs plus 2 egg yolks
  • 25ml Doom Bar Amber Ale
  • Salt and black pepper to taste
  • 4 slices of bread


Place a large saucepan over low heat, then add the grated cheese, Doom Bar Amber Ale and milk together and stir slowly until the cheese had melted. Add the Worcestershire sauce and season to taste.

Once the cheese has melted and fully combined with the Doom Bar Amber Ale and milk, turn the heat up slightly and add the plain flour, Panko breadcrumbs and English Mustard Powder and combine.

Cook this mixture for four minutes, stirring continuously.

Once the flour has combined and the mixture has thickened, take the pan off the heat and cool to room temperature.

When cool, add the mixture to a kitchen blender and, while mixing, slowly add the eggs until you have a smooth consistency.

Heat the grill to medium/high and toast your slices of bread on one side only, then remove.

Put the Cornish Rarebit mixture into piping bags and pipe over the untoasted sides of the bread.

Return to the grill and brown until golden.

Recipe by famous British chef Paul Ainsworth.