St. John’s Welsh Rarebit

5 minutes prep 20 minutes active cooking 25 minutes total
Makes 4 servings

The historical record offers many intriguing tales...

about the possible origins of what is, at its core, cheese on toast. Welsh Rarebit’s decidedly murky history notwithstanding, we can say one thing with certainty: it is very delicious. This version tweaks a recipe found in The Complete Nose to Tail, acclaimed chef Fergus Henderson’s ode to rustic British cookery, and includes freshly ground mustard seed, hot sauce, and liquid shio koji (the koji is especially unorthodox, but adds crucial depth and umami).

What You'll Need


For the shopping list

  • 1 teaspoon of mustard seed, freshly ground
  • 1 tablespoon of Worcestershire sauce
  • 1 tablespoon of AP flour
  • 6 ounces of good stout beer
  • 1 pound of aged cheddar cheese, grated
  • 4 thick slices of bread
  • Parsley, chopped

From our shop

Out of stock

A healthy knob (2-3 tablespoons)  Beurre de Baratte - Salted Butter
$13.00– Jura - France
1 teaspoon of  Hot Sauce
$2.50– New Orleans - Louisiana
Out of stock

1 teaspoon of  


From the kitchen

  • 1 sauce pan
  • 1 cheese grater
  • 1 shallow container
  • 1 sheet pan
  • 1 chef's knife
  • 1 cutting board
  • measuring spoons

What you'll have to do

Step 1

Melt the butter in a saucepan over medium heat, stir 1 tablespoon flour, and cook until lightly browned and “biscuity” smelling.

Step 2

Add 1 teaspoon mustard powder, 1 teaspoon hot sauce, 1 tablespoon worcestershire sauce, 1 teaspoon liquid shio koji and beer, stirring to combine.

Step 3

Gently melt in the grated cheese.

Step 4

When the sauce is a uniform consistency, transfer to a shallow container and place in the refrigerator to set.

Step 5

Lightly toast the bread and allow to cool.

Step 6

Once the cheese mixture has set, spread it over one side of each slice of bread at a depth of about 1cm.

Step 7

Place bread on a sheet pan and cook under a high broiler until brown and bubbling.

Step 8

To serve, transfer the bread to a plate, garnish with chopped parsley and a sprinkle of flake salt, and serve with a fork and knife.

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