Photo by Michael Piazza / Styled by Catrine Kelty

A traditional British dish, Welsh rarebit (or rabbit) is a beer-based cheese sauce that’s spread on toast and broiled. You can brighten up this humble snack by making a quick pickle garnish; toss 1 cup julienned spring onions with 2 tablespoons each of sugar and white wine vinegar and a pinch of salt. Set the onions aside while you make the cheese sauce.

Melt 2 tablespoons butter in a small saucepan over medium heat. Add 2 tablespoons flour and stir until incorporated. Whisk in ¾ cup dark beer, 1 teaspoon Dijon mustard and a pinch of cayenne. When the mixture is barely simmering, stir in 1½ cups grated sharp cheddar cheese. Taste and season with salt and pepper.

Allow to cool before spreading on toast and passing under the broiler for 1–2 minutes. Garnish with the pickled onions.

This recipe appeared in the Spring 2023 issue as part of a larger story: A Toast to Spring.