Harters
(John Hartley - a culinary patriot, cooking and eating in northwest England)
306
Now, a Welsh rarebit (or rabbit if tradition prevails) is a thing of wonder. I tis not cheese on toast, nor is it an American grilled cheese sandwich. But, if you want real cheesy decadence, what you want is Buck Rarebit. Thatās a Welsh Rarebit topped with an egg. Fried is fine, poached egg is better.
By the by, in Northern France you will come across a dish called Le Welsh. Basically a rarebit with a gallic twist. I havent tried it unfortunately. I donāt know the reason for its popularity there although I could hazard a guess that itās related to British troops being stationed there during the Great War and wanting a cheap meal from home when they visited local estaminets.
Harters
(John Hartley - a culinary patriot, cooking and eating in northwest England)
308
Nothing eccentric about marmalade making, IMO. I do it every year. Seville oranges, sugar, cook - thatās it.
I was interested to see HMP Styal winning the āprison marmaladeā award. This womenās prison is, literally, jut up the road (about 5 miles away). It has something of a food tradition, operating a training restaurant, open to the public, with a kitchen and front-of-house crew of prisoners, working towards national vocational qualifications before release.
