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Welsh Rarebit

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 1 red chilli
  • 1 red pepper
  • ½ tbsp olive oil
  • 1 tbsp Flora Buttery
  • 2 red onions, finely sliced
  • 100 ml balsamic vinegar
  • 150 ml water
  • ½ Knorr Vegetable Stock Pot
  • 1 tsp Maille Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 200 g reduced fat Cheddar cheese, grated (or a similar vegetarian alternative)
  • 4 large slices rustic country bread

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

372kcal

Energy (kJ)

1556kJ

Protein (g)

20.3g

Carbohydrate incl. fibre (g)

39.0g

Carbohydrate excl. fibre (g)

36.4g

Sugar (g)

9.4g

Fibre (g)

2.6g

Fat (g)

14.7g

Saturated fat (g)

7.0g

Unsaturated fat (g)

7.0g

Monounsaturated fat (g)

3.9g

Polyunsaturated fat (g)

0.9g

Trans fat (g)

0.0g

Cholesterol (mg)

28mg

Sodium (mg)

911mg

Salt (g)

2.28g

Vitamin A (IU)

1163IU

Vitamin C (mg)

47.3mg

Calcium (mg)

499mg

Iron (mg)

2.41mg

Potassium (mg)

358mg

Total

1489kcal

6222kJ

81.1g

156.1g

145.6g

37.6g

10.5g

58.9g

28.0g

28.2g

15.6g

3.8g

0.1g

112mg

3644mg

9.12g

4651IU

189.0mg

1996mg

9.63mg

1430mg


  • 1 Preheat the grill until medium hot.
  • 2 Place the red chilli and red pepper on a baking tray, drizzle with olive oil and place under grill for 5-8 minutes until the skins start to blacken. Remove the tops from the pepper and chillies, cut and deseed, removing skin then finely chop. Set aside.
  • 3 Melt the Flora Buttery in a large frying pan, add the red onions and cook on low heat for 6-7 minutes until soft but not browned. Add balsamic vinegar and cook for further 1 minute. Set aside.
  • 4 Bring water to boil in small saucepan. Add the Knorr Vegetable Stock Pot and stir well until dissolved.
  • 5 Remove from the heat. Add the Maille Dijon Mustard, Worcestershire sauce and add three quarters of the cheese, stirring well until the cheese has completely melted. Set aside to cool.
  • 6 Meanwhile, toast the slices of bread on either side until golden. Place them on a baking sheet and spoon the onions, chopped peppers and chilli over each slice, so they are completely covered. Add the cheese sauce mixture, sprinkle with the remaining cheese.
  • 7 Place the rarebits under the hot grill until golden and bubbling.