Welsh Rarebit with Bacon and Chutney and Best Ever Bacon Butty

Treat yourself to Welsh Rarebit with Bacon & Chutney and James's Best Ever Bacon Butty! Gooey Welsh cheddar, crispy bacon, and tangy chutney come together on toasted sourdough for the ultimate cozy bite. The bacon butty is a flavoursome combo of bacon, butter, tomatoes and sourdough! James used bread from Little Sugar Bakery.

Ingredients

Welsh Rarebit with Bacon and Chutney

500g welsh cheddar grated
1 tbs English mustard
1 tsp Worcester sauce
1 tsp Tabasco
50ml milk
50ml beer
3 egg yolks
2 tbs plain flour
8 slices unsmoked back bacon
50g butter
1 jar Bettys tomato Chutney

Best Ever Bacon Butty

6 slices bacon
Drizzle of veg oil
50g butter
2 slices sourdough
1 large tomato sliced into 3

Method

Print Recipe

Welsh Rarebit with Bacon and Chutney

Heat an oven to 200c

Place the bacon and butter in a large non stick pan dot with butter and roast for 10 minutes.

Meanwhile heat a medium non stick pan to a medium heat put the cheese mustard Worcester sauce tabasco sauce in and stir until melted beat in the egg yolks and flour and gently cook for a further 2 minutes. Toast the sourdough top with the chutney and the bacon then spoon the cheese mix all over and bake for 5 minutes until golden and bubbly.

Best Ever Bacon Butty

Fry the bacon in the oil and butter with the tomatoes until crisp, toast the sourdough dip in the bacon fat then layer up with bacon and tomatoes.