Friday, 4 September 2015

Pork with Rarebit Topping

Yesterday was Welsh Rarebit Day and I knew exactly which meal I would be cooking for G, T and S.
Thankfully it's one enjoyed by all of them, a definite plus knowing there won't be any food issues come teatime.

The topping is made by mixing 100g of grated cheddar with 1 egg yolk and 1 teaspoon each of Dijon mustard and Worcestershire sauce.
It works just as well as a topping for grilled turkey steaks.
Nice and simple.


  1. Oooh, yum, it looks delicious. Love the photo of T in your last post, hope his day went well. It's a big year all round with one leaving junior school and one leaving secondary school.

  2. They do look lovely chops ... I would serve mine with buttery mashed swede and not potato, by doing this it doesn't spike my husbands blood sugar levels (he is a Type 2 diabetic).
    But very yummy you're making me feel hungry - guess I'll have to go and prepare dinner soon!

    Have a lovely weekend

    All the best Jan

  3. That really looks delicious!! I got confused at first thinking, "But that doesn't look like toast!!!" Then I read your title again!x.

  4. Love Welsh rarebit, in any form! xxx

  5. That sounds delicious. I'm now wondering why on earth I don't make Welsh rarebit more often. x

  6. That sounds REALLY good - definitely bookmarking this recipe. Thank you, Lisa x