• Welsh rarebit with onion marmalade and mushrooms

    Serves: 6
    Cooking Time: 50 mins


    • Marmalade

    • 10ml (2 tsp) olive oil
    • 2 large onions, sliced
    • 5ml (1 tsp) fresh thyme, chopped
    • 1 garlic clove, chopped
    • 100g (½ cup) sugar
    • 60ml (¼ cup) white wine vinegar
    • salt and freshly ground black pepper, to taste
    • Mushrooms

    • 50ml butter
    • 6 large brown mushrooms, peeled and stalked
    • 1 garlic clove, chopped
    • 5ml (1 tsp) fresh thyme, chopped
    • 5ml (1 tsp) fresh rosemary, chopped
    • squeeze of lemon juice
    • salt and freshly ground black pepper, to taste
    • Rarebit

    • 60ml (¼ cup) butter, softened
    • 15ml (1 tbsp) Worcestershire sauce
    • pinch of cayenne pepper
    • 200g mature Cheddar, grated
    • 15ml (1 tbsp) milk
    • 1 large egg, lightly beaten
    • 30ml (2 tbsp) beer
    • 6 thick slices of crusty bread, toasted
    • mixed leaves and sprouts, to garnish



    For the marmalade, heat the oil in a pan and fry the onions, thyme and garlic until soft. Add the sugar and vinegar and simmer, without stirring, until the mixture is syrupy, about 30 minutes. Remove from the heat, season and leave to cool.


    For the mushrooms, melt the butter in a pan and sauté the mushrooms for about 2 minutes. Add the garlic, herbs and lemon juice, fry for 2 more minutes, remove from the heat and season.


    Preheat the oven grill. Mix together all the rarebit ingredients, spread this mixture on the bread and grill until bubbling and brown. Serve topped with the marmalade and mushrooms, garnished with leaves and sprouts.