Fergus Henderson’s Welsh Rarebit

Welsh Rarebit – posh for cheese on toast. This recipe takes a small amount of time, and a bit of effort, but if you make enough, you can use it over several days.

Ingredients:
A knob of butter
A tablespoon of flour
1 teaspoon English Mustard powder
1/2 a teaspoon of Cayenne Pepper (or two teaspoons!)
200 ml Guinness. Yep. Beer. Makes everything better.
Copious amounts of Worcestershire Sauce
450 grammes of mature strong Cheddar – grated
Toast. The above goop will cover about 4-6 pieces.

Melt the butter and stir in the flour – this makes a roux. Don’t brown it though, just let it cook until it starts to smell a bit like biscuits – or cookies if you are from the colonies.

Add the mustard powder and the cayenne. stir well, then add the Guinness and the Worcestershire Sauce. Keep stirring and slowly add the cheese, allowing it to melt each time you add more.Once its all melted, and the mixture is all the same consistency, pour it into a container and allow it to cool. It will set nicely.

Spread the goop onto toast, about 1 cm thick, and put it under the grill. Wait until it is bubbling all over and turns a golden brown.

It’s blooming delicious and goes well at the end of a meal, with port, or just as a snack.

Book – Beyond Nose to Tail – Fergus Henderson & Justin Piers Gellatly


This is the sequel to the superb “Nose to Tail Eating” book. It provides some more excellent recipes following the same ethos as the first book, but also covers quite a few desserts and breads, written by the St. John’s pastry Chef, Justin Gellatly.

Angela has created a bread “mother” from the instructions given in this book. What a black art that is! There are so many differing methods to create a mother, but one common thread goes through them all, once it gets started, it will not die! They are also an essential part of bread-making. St. Johns are famous for their breads, and their mother (5 years old and counting) is used in practically all of their breads, and makes all the difference to both flavour and texture

Book – Nose to Tail Eating – Fergus Henderson


Yes, I do go on about Fergus Henderson. A lot. Not without reason, though. He was the first to gain recognition for championing the “Nose to Tail” ethos, and his books, written in a very witty, friendly style are a pleasure to read.

Book – Roast Chicken and Other Stories – Simon Hopkinson


Yep, I idolise Mr. Henderson. He in turn, is extremely impressed with Simon Hopkinson. Here Henderson waxes lyrical about Mr. Hopkinson’s rather quirky “Roast Chicken and Other Stories“.