One of the things I learnt reading Jane Grigson’s English food is that rabbit isn’t always rabbit! Imagine my surprise when I’m reading the section of the book on cheese and there in bold writing is the title, Welsh Rabbit… turns out this term is used for baked cheese with bread and it is one the best cheese toasties that I’ve tasted and one that I simply had to share. This will take a little bit longer to cook than slapping a slice of cheese onto a piece of bread and putting it under the grill, but the flavour is sensational and really does elevate it into a meal worthy of being paired with a glass of hearty red wine or a pint of Guinness.
Sunday night cheese on toast on a winter’s night will never be the same again.
This is another of my contributions to The Cookbook Guru, and proof that a recipe book doesn’t have to be full of complicated ideas, just recipes to stimulate the senses and get you in the kitchen.
check out the easy to make recipe here
Happy Cooking & Happy Eating,