WELSH RAREBIT

October 1, 2026

Written by Preyesh Patel

WELSH RAREBIT

A comforting Welsh rarebit with a rich, creamy cheese sauce fortified with Eat Curious mince for added protein and fibre. Served on toasted bread and gently cooked until golden and bubbling, creating a nourishing, familiar favourite with extra nutritional value.

CONTAINS EAT CURIOUS DEHYDRATED MINCE

Made from only pea and fava bean protein concentrates and salt, our Eat Curious Dehydrated Mince is free from the top 14 major allergens and takes centre-stage in this delicious recipe!

WELSH RAREBIT

Author: Liam Kellard
Yield: 10 servings 1x

Print Recipe

Description

THIS RECIPE HAS BEEN CREATED BY EAT CURIOUS DEVELOPMENT CHEF LIAM

Chef Liam is a skilled culinary problem-solver who transforms complex school food standards into practical, scalable recipes that are both compliant and crowd-pleasing. With a sharp eye on budget, nutrition, and taste, he crafts flavourful, cost-effective meals that accommodate dietary restrictions, portion requirements, and the realities of limited kitchen resources. By innovating with seasonal ingredients and balancing every penny with every nutrient, Chef Liam ensures students receive meals that are satisfying, wholesome, and consistently well-executed.

Ingredients

Scale

300g Eat Curious Dehydrated Mince

600g Guinness (or use Guinness 0.0 for alcohol-free version)

50g flour

500g cheddar

440g white bread

5g mustard

10g Worcestershire sauce

Instructions

Hydrate Eat Curious Dehydrated Mince: Bring the ale to a simmer. Pour over the 200g of dry EC Mince. Cover and allow to rehydrate until the liquid is fully absorbed. Texture Note: Ensure the mince is finely textured. If serving residents with swallowing difficulties, pulse the rehydrated mince briefly to ensure no large grains remain.
Rarebit sauce (the roux): Melt 50g of butter in a heavy-based saucepan over medium heat. Stir in the 50g of flour and cook for 1-2 minutes to create a roux, ensuring it doesn’t brown. Gradually whisk in any remaining ale (if not all was used for rehydration) or a splash of milk to create a thick, smooth paste. Add the 500g of grated cheddar cheese, mustard, and Worcestershire sauce. Stir continuously until the cheese has melted into a thick, uniform paste.
Fold the rehydrated EC Mince into the cheese paste. Season with white pepper. The mixture should be thick enough to hold its shape.
Lightly toast the 10 slices of white bread. Crucial Step: Remove all crusts immediately. Spread each slice generously with extra butter to soften the bread, ensuring it is not dry or scratchy.
Spread the Rarebit mixture approximately 1cm thick across each slice of buttered, crustless toast. Place under a preheated grill for 3-5 minutes until the topping is bubbling and lightly browned. Ensure the internal temperature of the topping reaches 75°C.

Notes

Impact per serving: 0.62kg CO2

IDDSI Level 6 (Soft & Bite-Sized) : Cut the Rarebit into 15mm x 15mm bite-sized squares.Ensure the bread is soft and moist (not hard-toasted). The topping must be thick and not runny.

IDDSI Level 4 (puréed) : Blend the Rarebit mixture with a small amount of warm milk or stock until completely smooth. Serve alongside puréed fortified bread.

IDDSI Level 5 (Minced & Moist) : The toast may be too difficult to chew. Instead, serve the Rarebit cheese and mince mixture over a portion of smooth mashed potato or puréed fortified bread. Ensure mince particles are no larger than 2mm.