Welsh rarebit with tomato and apple chutney

James Martin’s Welsh rarebit with quick tomato chutney makes a delicious snack or light lunch.


For the tomato chutney
  • 110g/4oz caster sugar
  • 4 plum tomatoes, chopped
  • 2 tbsp sherry vinegar
  • ½ tsp dried chilli flakes
  • 50g/2oz apple, peeled, core removed, chopped
  • 2 sprigs fresh thyme, leaves only
For the Welsh rarebit
  • 110g/4oz Ogleshield cheese, or similar firm cows’ milk cheese
  • 110g/4oz cheddar cheese, grated
  • 50ml/2fl oz full-fat milk
  • 25g/1oz plain flour
  • 25g/1oz breadcrumbs
  • dash Worcestershire sauce
  • 1 free-range egg
  • 1 free-range egg yolk
  • ½ tsp English mustard powder
  • salt and freshly ground black pepper
  • 4 slices thick crusty white bread

Preparation method

  1. For the tomato chutney, heat a frying pan until hot, add the caster sugar and cook for 1-2 minutes, or until the sugar has melted and is pale golden-brown.

  2. Add the chopped tomatoes, vinegar, chilli flakes, apple and thyme and cook for 2-3 minutes. Season, to taste, with salt and freshly ground black pepper.

  3. For the Welsh rarebit, preheat the grill to high.

  4. Heat the cheese and milk in a saucepan, stirring regularly, until the cheese has melted.

  5. Add the flour and breadcrumbs and cook for a further 2-3 minutes stirring continuously.

  6. Remove the pan from the heat and set aside to cool.

  7. Whisk in the Worcestershire sauce, egg, egg yolk and mustard. Season, to taste, with salt and freshly ground black pepper.

  8. Meanwhile, lightly toast the bread on one side. Spread the cheese mixture onto the un-toasted side of the bread and grill for 1-2 minutes, or until the cheese is bubbling and golden-brown. Serve the rarebit hot with the chutney.

James Martin recipes from Saturday Kitchen

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 4

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