Welsh Rarebit and Thick Chips | Vegetarian Recipes | Red Tractor

Vegetarian Recipes

Welsh Rarebit and Thick Chips Recipe

This dish is definitely comfort food with it's creamy rarebit and chips, you can't go too far wrong when looking for a quick and easy snack.

Serves: 4

Preparation Time: 20 minutes
Cooking Time: 40 minutes


For the thick chips:
  • 600g fluffy potatoes such as King Edward or Maris Piper potatoes 
  • 2 tbsps olive oil

For the rarebit:
  • 25g butter
  • 25g plain flour
  • 100ml ale
  • 150g mature Cheddar cheese, grated
  • 1 free-range egg yolk
  • 1 tsp English mustard
  • 4 tsp Worcestershire sauce
  • 4 thick slices sourdough bread (or any crusty bread can be used)
  • Freshly ground black pepper


  1. Preheat the oven to 220°C, fan oven 200°C, Gas Mark 7.
  2. For the chips, cut the potatoes, without peeling them into fat cut chips, and lightly coat in a little olive oil on a non stick roasting tray. Cook for 30 minutes turning occasionally. 
  3. Preheat the grill to high.
  4. For the rarebit, melt the butter in a non-stick saucepan and stir in the flour. Cook over a low heat for 30 seconds, stirring constantly. Slowly add the ale. Simmer for 2-3 minutes, stirring constantly until the sauce is thick and smooth.
  5. Add the cheese, egg yolk, mustard and Worcestershire sauce. Cook until the cheese melts, stirring constantly. Season with freshly ground black pepper and set aside to cool.
  6. Toast the sourdough bread and each side.  Spread the cheese sauce thickly over one side of the bread, making sure sauce goes all the way to the edges so the bread does not burn. Return to the grill for 20-30 seconds longer until lightly browned and bubbling.
  7. Serve the rarebit with the thick chips and a side salad.
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