Gloucester Cheese and Ale

Gloucester Cheese and AleAn English variation of Welsh rarebit, this filling snack was originally served after the meat course of the evening meal at inns or posting houses. These days, it is perfect for a light lunch, served with a tomato salad and a glass of real ale.

Preparation time – 5 minutes
Cooking time – 10 minutes
Calories per portion – 290 Kcal
Fat per portion – 16g of which saturated – 9.6g
Serves – 4
Suitable for vegetarians

Brown ale 150ml (1⁄4 pint)
Double Gloucester cheese 175g (6oz), grated
English mustard 1 tsp
Cornflour 2 tsp, blended in 1 tsp of water
Wholemeal bread 4 thick slices

1 Pour the brown ale into a saucepan and add the cheese, mustard and cornflour. Heat gently until the cheese has melted and the sauce thickens.

2 Meanwhile, toast the bread. Pour the warm ale and cheese over the toast (you might like to grill for a little extra colour at this stage), season to taste, and serve immediately.

Cook’s tip
Take care not to overheat, or the cheese and ale mixture may separate.

Recipe taken from Around Britain Dairy Cookbook

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