Steadying.

Evenings at this point in the Oyster Months find this house engaged in the ancient and sacred rite of the Welsh Rarebit, well-repeated as needed ...

WELSH RAREBIT

Ingredients

• A knob of butter
• 1 tbsp flour
• 1 tsp Coleman's mustard powder
• ½ tsp cayenne pepper
• 1c. Guinness
• A very long splash of Worcestershire sauce
• 1lb. mature strong Cheddar, grated
• 4 pieces of toast

Method

1. Melt the butter in a pan, stir in the flour, and let this cook together until it smells biscuity but is not browning. Add the mustard powder and cayenne pepper, stir in the Guinness and Worcestershire sauce, then gently melt in the cheese.
2. When it’s all of one consistency, remove from the heat, pour out into a shallow container and allow to set. Spread on toast 1cm thick and place under the grill. Eat when bubbling golden brown. 
3. This makes a splendid savoury at the end of your meal, washed down with a glass of Port, or a steadying snack.

Recipe courtesy of Fergus Henderson, from The Complete Nose to Tail