Want the best food, film, music, arts and culture news sent straight to your inbox? Sign up for regular updates of events happening in Wales Thank you for subscribing We have more newsletters Show me See our privacy notice Invalid Email

Experimental... with anchovies and capers

From Bryan Webb, chef at the Michelin starred Tyddyn Llan in Llandrillo

Ingredients to serve 8

700g mature cheddar

150ml milk

25g plain flour

50g fresh white breadcrumbs

1 tablespoon of English mustard powder

2 shakes of Worcestershire sauce

Salt and pepper

2 egg yolks

Anchovy fillets and capers to serve

Method: Put the milk and cheese in a saucepan and slowly melt the cheese but do not boil.

Add the flour, breadcrumbs and mustard and cook for a few minutes stirring all the time until the mixture comes away from the side of the pan and forms a ball shape. Add the Worcester sauce, salt and pepper. Leave to cool covering with cling film.

When cool put the mix in a food processor and add the eggs to form a smooth paste. Chill for a few hours. The mix freezes very well, and keeps for about 10 days in the fridge.

Toast four pieces of good white bread on both sides under the grill, spread the rarebit mix thickly on top, decorate with thin slices of anchovies, sprinkle with capers and toast slowly back under a grill until golden brown. Serve with a green salad.

RELATED: 19 amazing Welsh recipes you'll want to cook tonight

Modern... on brioche with coffee-roasted carrots

Cooked by Grant Mulholland, head chef at The Hand at Llanarmon

Ingredients to serve 4

500ml full fat milk

4floz single cream

4oz natural yoghurt

3tbsp lemon juice

8oz coffee beans

8-10 baby carrots

1 egg beaten with a splash of cream and seasoning

Brioche

8oz standard carrots, chopped

½ onion

2 garlic cloves

2oz sugar

½ cup white wine vinegar

1 tbsp olive oil

Method: To make the carrot ketchup, caramelise onions in olive oil, add the garlic, white wine vinegar, olive oil and chopped carrots. Simmer for 10 minutes and then blend to a pure consistency.

For the ricotta, bring the milk and cream to the boil and add in the yoghurt and lemon juice. Turn off the heat and strain through a muslin cloth.

Meanwhile, roast the baby carrots in an oven over coffee beans until tender.

Dip the slices of brioche in the beaten egg mixture and pan fry until golden brown.

Finally, assemble the dish by placing the ricotta and baby carrots on the brioche and garnish with the carrot ketchup on the side.

RELATED:Good Food Guide reveals which pubs are the best in Wales

Authentic... with local produce

From Mark Threadgill, head chef at Portmeirion Hotel

Ingredients to serve 8

250g cheddar cheese

125g Welsh butter

150g plain flour

1/2 bottle of dark ale – preferable Portmeirion Number Six

Three egg yolks

1 tbsp Worcester sauce

1 tbsp wholegrain mustard

1 tbsp English mustard

150ml milk

Method: Make a béchamel sauce by melting the butter and whisking together the flour and milk. Incorporate the ale and the cheese and mix together.

Add both servings of mustard and let the mixture cool completely.

Mix in three egg yolks and chill the mixture in the fridge.

When ready to serve, spread on toast and place under the grill for a few minutes for a crispy brown topping.

Traditional... with a kick

Chef: Ryan Hession, chef de partie at Bodysgallen Hall, Llandudno

Ingredients to serve 4

50g unsalted Welsh butter

50g plain flour

1pt milk

1pt Guinness

250g extra mature Welsh cheddar cheese

50g Welsh wholegrain mustard

2 tsp Tabasco

1 tsp Worcester sauce

Method: Bring the Guinness to the boil and reduce it right down to 100ml.

Make a béchamel sauce by melting the butter and adding the flour and milk.

Add the cheese and reduced Guinness and mix together.

Incorporate the mustard, Tabasco and Worcester sauce, and let the mixture cool and firm.

When ready to serve, mould the mix onto toast and place under the grill for a few minutes.

As Welsh as it gets!

From Mike Hendry, head chef at Llansantffraed Court Hotel, Monmouthshire

Ingredients: to serve 4

20g Welsh unsalted butter

20g plain flour

150ml milk

80g Gorwydd Caerphilly cheese

½ bottle of Brains Dark

2 egg yolks

8 thick slices of sourdough bread

Method: Begin by making a béchamel sauce by melting all of the butter in a non-stick saucepan over a medium heat, then slowly add the flour and stir until the mixture becomes a smooth paste that leaves the sides and base of the pan. Add the milk a little bit at a time to the pan and whisk until the mixture is smooth between each addition.

In a separate bowl, mix together the grated cheese and two egg yolks. Then add this mixture into the roux in the saucepan, turn the heat down a little and stir until the cheese has melted. Turn it off and leave it to rest.

In another saucepan, add the beer and boil until it has reduced by half. Add a pinch of salt and pepper, a few drops of Worcestershire sauce and 1 teaspoon of English mustard. After stirring, add this mixture to the other cheese mixture, and stir until the sauce is thick and smooth.

Slice fresh sourdough into 8 slices, and toast lightly under the grill. Spread the cheese sauce thickly over the toast, making sure the slices are completely covered. Put the toast under the grill for 2 minutes until the cheese is golden brown.

Then add a sprinkling of Parmesan cheese on top and grill for another minute until lightly browned and bubbling. Allow to cool slightly, then serve.