Inspired by Harters’ lunch.
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. That’s 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 don’t know the reason for its popularity there although I could hazard a guess that it’s related to British troops being stationed there during the Great War and wanting a cheap meal from home when they visited local estaminets.
Nothing eccentric about marmalade making, IMO. I do it every year. Seville oranges, sugar, cook - that’s it.
I was interested to see HMP Styal winning the “prison marmalade” award. This women’s 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.
Millionaire’s shortbread
We had a restaurant hiring ex cons in Toronto. I visited once. It was a nice idea.
We have a jam company here in London, Ontario that helps train at risk teenagers and young people in food services . Nice products and a registered charity. They also run a Café downtown.
I’m OK with millionaire’s shortbread but do prefer making chocolate tiffin
I have not tried Chocolate Tiffin yet. I will make them this Xmas.
It’s also an Xmas thing for me. I’m not the baker of the couple, so fridge things like this are more me
Scotch Woodcock
