Ingredients.

(Serves 6)

FOR THE WELSH RAREBIT:

50g salted butter

60g cake flour

175ml beer

250ml milk

salt, to taste

2 egg yolks

1 T mustard

75g Dalewood Boland™ cheese, grated

TO SERVE:

30 asparagus spears, blanched

Crusty bread

Dalewood Boland™ cheese, shaved into cheese roses using a girolle

METHOD: 

To make the Welsh rarebit:

Melt the butter in a saucepan over a medium heat. Add the flour and whisk until combined. Cook over a medium heat for 2 minutes, whisking to prevent the flour from toasting too much. Add the beer and whisk for a further 3 minutes until the alcohol has cooked out. Add the milk and salt and stir slowly for 10 minutes, or until the mixture thickens and the flour is cooked. Remove from the heat, then stir in the egg yolks, mustard and Dalewood Boland™ cheese. Transfer to a piping bag or container. If you’re using a container, place a sheet of plastic wrap directly onto the surface to prevent a skin from forming on the sauce. Set aside until required.

To Serve: 

Pipe or spread the Welsh rarebit onto a 20–30cm ovenproof plate or dish. Top with the blanched asparagus and bake at 200°C for 15 minutes, or until the Welsh rarebit starts bubbling. Remove from the oven. If you have a blowtorch, brûlée the Welsh rarebit for extra flavour. Garnish with Dalewood Boland™ cheese flowers and serve with bread. 

Recipe courtesy of Brendan & Leigh Thorncroft, taken from their book Sunday Lunching at The Table

Design and styling courtesy of Roxanne Spears

Photograph courtesy of Claire Gunn