Jamie Oliver Cheesy Welsh Rarebit

Jamie Oliver Cheesy Welsh Rarebit. Even saying it out loud feels like a warm kitchen hug, doesn’t it? This one’s a proper old-school bite—cheese, chili, mustard, all sizzling on thick bread. I tried it one grey afternoon, rain streaking the windows, and it honestly felt like a pub meal without the pub. There’s something… elemental about it. Melty, messy, salty in the best way. inspired by Jamie Oliver

Ingredients Needed

• 2 egg yolks
• 2/3 cup crème fraîche
• 1 tsp English mustard powder
• 100g grated Cheddar
• 4 tbsp chili chutney or jam
• 4 thick slices good bread
• Worcestershire sauce

How To Make Jamie Oliver Cheesy Welsh Rarebit

1. Start With the Grill Get it going early—medium-high. If your grill’s moody like mine, check it’s actually heating up.
2. The Cheese Mix Whisk the egg yolks and crème fraîche first. Just do it. Then add the mustard powder. It’ll smell sharp and promising. Now the cheese. Stir it all up until it looks like something you’d dare to eat with a spoon. Salt and pepper, sure, but taste it. Feel it. It’s creamy and punchy—if not, fix it.
3. The Chutney Situation No fancy chutney? Doesn’t matter. I used one from the back of the fridge. It had a date I chose to ignore. Still, it worked. You want heat and sweetness. Chop up fresh chili if you’re out of options. Jam and chili flakes? Go on then.
4. Bread Time Toast your slices. Both sides. Not too dark, just enough so they won’t collapse under pressure. Then spread that chutney edge to edge. Every corner matters here. Trust me.
5. Pile on the Cheese Spoon the cheesy mess onto the toast. Quarter of the mix per slice. Right up to the crusts. Slap it under the grill. Watch it—don’t walk away. It’ll bubble, puff, then brown in splotches. When it smells like you shouldn’t wait another second, it’s ready.
6. The Final Bit Crisscross the top with a knife. It’s not just for looks—it grabs the sauce. A few reckless splashes of Worcestershire. That’s it. It doesn’t need more.

Why I Love This Recipe

Made it on a whim. I had leftover cheese, no plan, and too much weather. The moment I bit in, I forgot about everything else. It’s that kind of recipe. Loud flavors, soft centers, crunchy edges. My brother wandered in mid-bite, stole one off my plate. Said nothing. Just nodded. That’s what good food does.

Recipe Tips

• Use thick bread. Not supermarket sliced—that stuff goes limp.
• Like it hot, Add more chili. Less chat.
• Out of crème fraîche? Sour cream will do. Or yoghurt, if you’re bold.
• Cheddar is king here. But a little Gruyère sneaks in beautifully.
• Toast the bread longer than you think. Crunch matters.

How To Store This Jamie Oliver Cheesy Welsh Rarebit

• Room Temp If you’re serving friends, it’ll vanish. But you’ve got about two hours before it gets sad.
• Fridge Cool it first. Then wrap in something clingy. Or shove it in a container with a lid that doesn’t leak. It’ll survive 3–4 days.
• Freezer Wrap it tight. I mean really tight. Foil, then bag. It’ll be fine for two months. Let it thaw in the fridge overnight.
• Reheating Oven’s your best bet—350°F, foil-covered, 15–20 minutes. Or microwave it. Won’t be crispy, but it works. Air fryer if you’re feeling modern—5–10 minutes. Just keep an eye.

Let’s Answer a Few Questions!

Can I use any bread?
Yup. But thin slices turn to mush. Thick-cut sourdough or anything with a bit of chew is ideal.

No crème fraîche—am I doomed?
Not even slightly. Sour cream, Greek yoghurt, or cream with a splash of lemon juice. It’ll be fine.

Can I prep the mix early?
Absolutely. Just stir it before using—cheese likes to settle.

How do I get that golden crust?
Grill it hot. Close, but not too close. Watch it. Smell it. You’ll know.

Nutrition Facts (per serving)

• Calories: about 350
• Carbs: 22g
• Protein: 13g
• Fat: 23g
• Sugar: 3.9g
• Fibre: 1g
• Sodium: 664mg

Try More Recipes:

• Jamie Oliver Onion Bhaji
• Jamie Oliver Romesco Sauce
• Jamie Oliver Parma Ham And Melon Starter