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Robinson's Rarebit

Robinson's Rarebit
Robinson's Rarebit

Cheese on toast’s more sophisticated cousin, Welsh rarebit gives all the comfort of its popular relative, but adds an undercurrent of mellow spice from the mustard and Henderson’s relish. The delicious cheesy sauce sits on a bed of crispy pan-fried leeks, which in turn sit astride a slice of freshly toasted sourdough.


Before you start

Preheat grill to high • Small saucepan on a medium heat • Whisk • Grater • Large heavy-based frying pan with a lid


  • 30g plant-based butter
  • 30g plain flour
  • 150ml lager or pale ale
  • 150g smoked dairy-free cheese
  • 1 tbsp Henderson’s Relish (or vegan Worcestershire sauce/ mushroom ketchup)
  • 1 tsp mustard
  • 1 large leek
  • 1 tbsp light olive oil
  • 4 slices crusty sourdough or granary bread
  • drizzle of extra-virgin olive oil

To serve (optional)

  • Handful of flat-leaf parsley leaves handful of watercress
  • Pinch of cayenne pepper or hot sauce


  1. 1.

    Make the topping • Put the butter in the hot saucepan • Tip in the flour and stir vigorously with the whisk to form a roux • Add the lager or pale ale, a few tablespoons at a time, whisking constantly until incorporated and smooth • Grate in the cheese using the largest holes • Add the Henderson’s Relish and mustard and stir everything together for 1 minute until fully combined • Remove from the heat

  2. 2.

    Fry the leek • Thinly slice the leek • Put the frying pan over a medium-high heat • Pour in the light olive oil • Add the leek to the hot oil and fry for about 6 minutes, stirring occasionally, until softened and lightly browned • Cover the pan for the last 2 minutes to help soften the leeks

  3. 3.

    To finish • Lightly toast the bread on both sides under the grill • Divide the leeks between the slices • Pour the topping over each slice and drizzle with extra-virgin olive oil • Return to the grill for 1–3 minutes, until the topping is lightly golden or even starting to blacken a bit

  4. 4.

    Serve • Chop the fresh parsley and sprinkle over the rarebits • Serve with the watercress and a pinch of cayenne pepper or some hot sauce