Welsh Rarebit with Laverbread

Directions

1. Gently warm the beer in a small saucepan while you melt your butter in another saucepan

2. Once the butter is melted add the flour, mix so it is combined and let it cook for a further minute or 2. While it’s cooking check your beer and as soon as it is simmering remove from heat and add to the butter/flour saucepan and whisk.

3. Whisk in the cheese to create a thick gooey lovely sauce then stir in the mustard, Worcestershire sauce, Captain Cat’s Mor Seasoning and the laverbread. Add salt and pepper to taste.

4. Heat the grill and toast one side of your thick bread slices, once toasted flip over and spread each one with a little butter and laverbread. Then top each slice with the cheese/beer sauce and top again with a little more grated cheddar cheese. Place back under the grill until bubbly and golden

5. Serve with the crispy bacon and caramelised onions (optional) and a dollop of Kelpchup!