A sharp, mature cheddar cheese and a hoppy local ale are perfect partners. Using freedom food eggs and fresh chopped parsley for best results, this is a simple yet satisfying snack.

Light Bites
A plate of hot rarebit made from our Cookbook
  • Preparation time 10 minutes (prep. time)
  • Cooking time 15 minutes (cooking time)
  • Serves 6


  • 10g (0.5oz) plain flour
  • 100ml (3.5 fl oz) milk
  • 250g (9 oz) cheddar cheese, grated
  • 10ml (0.5 fl oz) English mustard
  • 1 slice bread, crumbed
  • 50ml (2 fl oz) local ale
  • 1 egg
  • small bunch of parsley, finely chopped
  • 6 slices of extra thick sliced bread, toasted


  1. Tip the flour into a small pan and add a little of the milk, mix well to form a paste. Place on a medium heat and slowly stir in the remaining milk, cook for a minute to form a thick paste.
  2. Stir in half the cheese and continue to mix until melted.
  3. Once melted add the mustard, breadcrumbs and ale. Cook, stirring all the time until the mixture thickens and leaves the sides of the pan. Remove from the heat and decant into bowl to cool slightly.
  4. Using a balloon whisk, mix in the egg and beat the mixture for a minute until well combined
  5. Add the remaining cheese and parsley and mix through.
  6. Divide between the slices of toast, place under a hot grill or in your oven at 180c for a couple of minutes until bubbling and golden.
  7. Cut in half and serve with a side of salad.