Welsh Rarebit with Tomato Relish by Steven Dolby

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(Serves 4-5 people)
TOMATO RELISH
1 Medium shallot (sliced)
280g Mini San Marzano tomatoes or cherry tomatoes ( halved)
Fresno chili (sliced to taste)
1 Tbsp olive oil
2 Tsp fresh thyme leaves
6 Tsp brown sugar
1/2 Cup red wine vinegar
Ground black pepper (to taste)
CHEDDAR & BEER SAUCE
50g Unsalted butter
35g Plain flour
1 1/2 Cups Guinness
150g Cheddar cheese (grated high quality)
3 Tsp whole-grain mustard
1/3 Cup Worcestershire sauce
2 Tsp fresh thyme leaves
Ground black pepper (to taste)
OTHER INGREDIENTS
Good quality bread

Directions
MAKING
For Tomato Relish:
1. In a pan, pour olive oil, add shallot, tomatoes, chilli, thyme, brown sugar, and red wine vinegar. Simmer for 40-50 minutes.
2. Season with ground black pepper, remove and set aside to cool.
For Cheddar and Beer Sauce:
3. In a pan, melt butter and then slowly add flour, stirring constantly. Cook until it smells like a biscuit sauce.
4. Gradually add beer and whisk until smooth and thick.
5. Add cheese and whisk until melted.
6. Stir in mustard, Worcestershire sauce, thyme and mix well.
7. Season with pepper and set aside.

FINALIZING
8. On a sheet pan, place the bread slices and lightly toast them on each side.
9. Pour sauce on bread slices, covering the edges. Pop into the grill for 2-3 minutes.

SERVING
10. Serve hot with relish and enjoy!
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© STEVEN DOLBY