The Journal | #FortnumsCookBook


#FortnumsCookBook | Rarebit Recipe

Our Welsh Rarebit is the ultimate lunch, supper or midnight feast creation. Read our Rarebit recipe below, from the Fortnum's Cook Book.
Rarebit? Rabbit? Rarerabbit?

There may still be argument as to the correct spelling and pronunciation, but what is beyond question is the devotion our Rarebit inspires. One customer is so enamoured by the dish that whenever he flies in from Santa Barbara, California, he dumps his bags at the Stafford Hotel and rushes over the road for Rarebit. Without even checking in.

Not that you need to jet in to Fortnum's to enjoy it: our new potted version is foolproof (and cheaper than a transatlantic flight...)

The recipe (serves 4)

To make rarebit mix, combine four teaspoons of Guinness, a teaspoon of English mustard, 1/2-teaspoon of Worcestershire sauce, a few drops of Tabasco sauce and one egg into a bowl. Add 250g of grated Cheddar cheese and mix well.

Lightly toast four slices of brown or sourdough bread and spread the rarebit mixture on top. Place under a hot grill until golden brown, then transfer to an oven heated to 180C/Gas Mark 4 and bake for 3 minutes.

Meanwhile, put four tomato halves under the hot grill until lightly browned. Serve each slice of rarebit sprinkled with sea salt and coarsely ground black pepper and accompanied by a tomato half.