Welsh Rarebit

A famous Welsh dish originating from the 18th century.   A kind of ‘posh cheese on toast’. Ingredients vary but mostly include Welsh crumbly cheese, ale and mustard mixed up and served on toast.  It's easy.



50g/2oz flour
50g/2oz butter
250ml/9oz strong Welsh beer, warmed 250g/9oz Crumbly cheese, grated

2tsp mustard
2 tbsp Worcestershire sauce
black pepper
Four large slices of granary bread


In a saucepan melt the butter and make a roux with the flour. Cook for a couple of minutes, stirring to prevent the roux from burning. Stir in the warm beer slowly, until you have a thick but smooth sauce. Add the grated cheese and stir until melted. You should now have a thick paste. Mix in the mustard and Worcestershire sauce and season well with black pepper. Lightly toast and butter the bread, then pile up the cheesy mixture on each slice of bread. Cook under a hot grill for a few minutes, until browned and bubbly.  Enjoy.  


How about melting some Camembert onto Sourdough bread?  Simple and delicious. 

Camembert Caramelised Onion Soup 

with 'Morwenna'















My take on a classic French onion soup.

Serves: four

Time: fifteen minutes


What you need:


50g salted butter

Three medium onions, sliced them really thinly

One teaspoon of sugar

Two teaspoons of plain flour

One litre of beef stock

One glass of red wine (optional)

A good twist of freshly ground black pepper

Two tablespoons of fresh chopped flat leaf parsley

One good quality French stick/Rustic bread; cut eight thick slices (two per bowl) 220g Castell Gwyn Camember ‘Morwenna’ cut into thin slices.  


What to do:


Step 1


Melt the butter in a large, heavy based saucepan then add the thinly sliced onions cooking them over a medium heat for about ten minutes.  Stir often.  Add the teaspoon of sugar and cook for another few minutes to ensure they are brown.


Step 2


Add the flour, then add a little stock, stirring continuously.  Gradually stir in the remaining stock and bring to the boil. Add a glass of red wine (optional). Reduce the heat to low and cook gently for 15-20 minutes, stirring occasionally.


Step 3


Preheat the grill.  Toast the bread on one side, turn over then cover the bread with Camembert slices and pop back under the grill until the Camembert is bubbling and slightly brown.


Step 4


Season the soup with a twist of black pepper and then stir in the parsley.  Ladle the soup into four bowls.


Step 5


Place two pieces of toasted Camembert cheese slices on top of each bowl of onion soup.  Serve and enjoy.


This soup is quick and easy to make and great comfort food when the nights are drawing in.  I made it last night, although I forgot to buy the flat leaf parsley!  




























Three-Cheese Fondue 

What you need:

One cup of white wine 

One tablespoon of plain white flour

One tablespoon of butter

Two teaspoons of cornflour 

Two garlic cloves (peeled and finely chopped)


7oz Gruyere cheese

7oz of Camembert 

7oz of Emmentaler cheese (cut all the cheeses into cubes)


Also a good grinding of pepper and a good grating of  nutmeg 


Step 1     

Pour the cup of white wine into a small saucepan and bring to the boil slowly.


Step 2

Melt the butter in a medium saucepan over a very low heat adding the finley chopped garlic.  Once melted slowly stir in the flour and cornflour, ensuring it doesn't stick to the pan and burn.


Step 3

Slowly pour the wine into the medium saucepan that contains the smooth mixture of butter, garlic, flour and cornflour, keep stiring.  

Step 4

Finally, slowly add the cubes of Gruyere, Camembert (remove the rind) and Emmentaler cheese and stir until all the cheese is melted. Add pepper and nutmeg to taste.  Serve with sourdough bread cut into cubes or your favourite vegetables for a healthier option. Share with friends and enjoy.

















Castle Gwyn Cheese, Potato and Red Onion Tart 

This is a fairly easy recipe to make and tastes fabulous.  Eat it while its still warm!  Set your oven to 190 degrees.


What you need:

Ready bought roll-out pastry approx. 325g
200g Castell Gwyn 'Lancashire' cheese (grated)

2 red (or white) onions finely sliced 

1 medium Potato finely sliced

3 eggs

200ml crème fraiche

1 tbsp olive oil

2 garlic cloves (I used  2 tsps of 'easy' garlic)
25g butter
2 tbsp fresh thyme and sprigs to decorate

Salt and pepper.













Step 1  Place ready rolled pastry onto a 'buttered' tart/quiche tray and prick the base with a fork.  Then cover with greaseproof paper and add pastry beans/weights and bake in the oven for 10 minutes.  

Step 2  Take out of the oven, remove the greaseproof paper and weights and make sure you prick the pastry base again.  Place back in the oven for a further 2 minutes - then remove and set aside.   

Step 3  To make the delicious filling, peel and thinly slice both the potato and onions and fry for 10 minutes.  Then add salt/pepper and thyme and cook for a further 5 minutes. 



Step 4  Spoon the mixture of potatoes and onions into your part-cooked pastry case and sprinkle all the 'Lancashire' cheese over the top, ensuring its all covered.

Step 5  In a bowl add 3 eggs and 200ml crème fraiche then whisk together.  The next step is to pour this mixture into the tart ensuing it covers the cheese, potatoes and onion mixture.  Add 3 sprigs of thyme to decorate. 


Step 6  Carefully pop it into the oven and bake for 20 minutes.   Remove from oven and it will look and taste fabulous and will of course impress your friends!