Welsh rarebit with grilled tomatoes

Name: Welsh rarebit with grilled tomatoes
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Ingredients: 1 Bread, 8 thick slices, ideally a day old; 300 g Cheddar, mature, grated; 25 g Butter; 25 g Plain flour; 125 ml Milk; 10 g English mustard; 1 g Black pepper; 4 Tomatoes, halved; 10 ml Vegetable oil; 1 g Salt; 10 ml Worcestershire sauce, to shake over at the table

Thick toast under a bubbling, mustardy cheese sauce, blistered at the edges, with halved tomatoes grilled alongside. Cheese on toast's grown-up cousin, on the table in twenty minutes.

Ingredients

1 Bread, 8 thick slices, ideally a day old
300 g Cheddar, mature, grated
25 g Butter
25 g Plain flour
125 ml Milk
10 g English mustard
1 g Black pepper
4 Tomatoes, halved
10 ml Vegetable oil
1 g Salt
10 ml Worcestershire sauce, to shake over at the table

Method

Heat the grill to high. Sit the tomato halves cut side up on one end of a foil-lined tray, brush with oil, season with salt and grill for 6 minutes until soft and starting to char. Keep them warm.
Lay the bread on the other end of the tray and toast one side under the grill until golden, about 2 minutes. Turn the slices over.
Melt the butter in a small pan, stir in the flour and cook for a minute, then whisk in the milk a splash at a time until thick and smooth.
Take the pan off the heat and stir in the cheese until it melts into a thick paste, then beat in the mustard and plenty of black pepper.
Spread the cheese thickly over the untoasted sides of the bread, right to the edges, and grill for 3 to 4 minutes until bubbling and patched with brown.
Serve straight away with the grilled tomatoes, and the Worcestershire sauce on the table for anyone who likes a shake over the top.