Welsh rarebit with tomato and apple chutney

James Martin’s Welsh rarebit with quick tomato chutney makes a delicious snack or light lunch.


For the tomato chutney
For the Welsh rarebit

Preparation method

  1. For the tomato chutney, heat a frying pan until hot, add the caster sugar and cook for 1-2 minutes, or until the sugar has melted and is pale golden-brown.

  2. Add the chopped tomatoes, vinegar, chilli flakes, apple and thyme and cook for 2-3 minutes. Season, to taste, with salt and freshly ground black pepper.

  3. For the Welsh rarebit, preheat the grill to high.

  4. Heat the cheese and milk in a saucepan, stirring regularly, until the cheese has melted.

  5. Add the flour and breadcrumbs and cook for a further 2-3 minutes stirring continuously.

  6. Remove the pan from the heat and set aside to cool.

  7. Whisk in the Worcestershire sauce, egg, egg yolk and mustard. Season, to taste, with salt and freshly ground black pepper.

  8. Meanwhile, lightly toast the bread on one side. Spread the cheese mixture onto the un-toasted side of the bread and grill for 1-2 minutes, or until the cheese is bubbling and golden-brown. Serve the rarebit hot with the chutney.

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 4

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options

This recipe is from...

Saturday Kitchen 01/01/2011 bbc_one Saturday Kitchen

Recipes from this episode

Next on


10:00am Today

James Martin presents with help from top chefs Jose Pizarro and Shivi Ramoutar.

Added. Check out your playlist Dismiss