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After work blues? This tasty toasty supper will put a smile on your chops.


  • 400g / 14oz Lancashire cheese – roughly chopped

  • 200g / 7oz stilton – roughly chopped

  • 55ml / 2 fl oz milk

  • 50g / 2 oz plain flour

  • 50g / 2 oz breadcrumbs

  • 1 egg

  • 2 egg yolks

  • 1 tablespoon Dijon mustard

  • 2 tablespoons Worcestershire sauce

  • 1 thin baguette – cut into rounds

  • To serve

  • Few mixed salad leaves

  • Few cooked smoked bacon lardons

  • Worcestershire sauce


  • 1.

    Place the Lancashire, stilton and milk into a casserole pan and heat slowly until the cheese melts.

  • 2.

    Add the flour and breadcrumbs and cook out for 1 minute until the cheese thickens and comes away from the edge of the pan.

  • 3.

    Remove from the heat – cool slightly, then place in a food processor. Add the egg yolks, mustard and Worcestershire sauce and blend until smooth.

  • 4.

    Take the slices of baguette, smear with the Welsh rarebit glaze under a grill until lightly golden brown then serve scattered with the smoked bacon lardons, salad leaves and Worcestershire sauce.

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