While this is not everyone’s ‘cup of tea’ and is probably not as nutritionally robust as it should be, it is quick and easy and is something I have managed to make and eat everywhere I have ever lived. When I am sick, this is usually all I can stomach. When the fridge is bare and I am too tired to shop, this is a quick fix.

It is a taste from my childhood that always brings me comfort and reminds me that sometimes it is OK to stick with the simple things in life.

Also, I have never used a recipe so hopefully this version of Welsh Rarebit works out…

• 2 tablespoons of butter (vegan is fine)
• 2 tablespoons of all-purpose flour
• 1 teaspoon of Worcestershire sauce (vegan options)
• 1/2 teaspoon of salt
• 1/2 teaspoon of pepper
• 1/2 cup of beer (optional)
• 1/2 cup of milk (non-dairy options are great)
• 1.5 cups of cheese (vegan cheese works great)
• 4 slices of bread for toasting (sourdough, rye, multigrain…)
• Optional toppers: sliced tomato, fried egg

Over a low heat: Melt the butter; whisk in the flour until it browns but doesn’t burn; add Worcestershire sauce and beer (if using); add milk and salt and pepper; continue to whisk and try to get rid of any lumps (if that sort of thing bothers you). Add cheese gradually so it melts and gets smooth.

Make toast. Scoop cheesy goodness on top and enjoy. You could get fancy and put spicy sauce on top, or add mustard sauce/powder to the mix. You could also add chives, parsley, sliced tomato, avocado, an egg, or whatever else you fancy.  The key to the dish is good quality bread and flavourful cheese!

(Photo: https://www.cheeseprofessor.com/blog/welsh-rarebit)