Darling Brew Bone Crusher, Welsh rarebit

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Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About

I have always been a fan of Weiss-style beers. This is one of my local favourites.


Welsh rarebit

  • 25 g butter
  • 25 g flour
  • 125 ml hot milk
  • 12 g German mustard
  • 250 g Healey’s mature cheddar – grated


In a pot, melt the butter, add the flour and whisk until a paste forms. Allow to colour very lightly. Add the hot milk and whisk continuously over low heat for 10 minutes, so that the flour is cooked out and the milk doesn’t catch on the base of the pot. Whisk in the mustard, followed by the grated cheese.

To assemble, place 30 g of Welsh rarebit onto each 30 g square of focaccia. Place under a grill until the edges of the bread are well toasted and the cheese is melted and bubbling, and serve with a cold bottle of Darling Brew Bone Crusher.