Recipes & Cooking Tips
Cumbrian Rarebit
 This classic Welsh offering has had many variations over the years, from a plain and simple whack cheese on bread and grill, to making a roux, boiling milk and getting very creative. Our version is pretty simple and is designed to be a quick supper, or just something you can whip up when you have unexpected guests turn up hungry on your doorstep! Enjoy!
- Slice of good bread, chunky hand cut is always best if possible.
- A nice strong cheese, grated.
- Mustard, English of wholegrain, either will do.
- A bottle of Mr. Vikkis Cumberland Chop Sauce.
- Get the grill going so it's nice and hot.
- Mix the desired amount of cheese together with mustard to taste. If you are unsure of the amount of mustard to use, then use enough so that the cheese just binds and no more.
- Toast one side of the bread till golden brown.
- Turn the toast over and pop back under the grill for 20 seconds.
- Take the mixture and heap onto the light side of the toast.
- Pop under the grill and roast till the cheese just starts to bubble.
- Remove the toast and splash lashings of Mr.Vikkis Cumberland Chop Sauce on top.
- Re grill till the cheese bubbles nice and fast.
- Remove and serve with a nice ice cold glass of milk!
- You can add chopped onions to the cheese mix.
- Place thin sliced tomatoes on the light side of the toast before adding the cheese mix.
- Chopped cold bacon works great in the cheese mix too.
- If you don't like mustard then use some thick cream instead to bind the cheese.
- Splash the chop sauce on the bread then add the cheese mix for a stronger flavour.
 Copy of Cumbrian Rarebit recipes.
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