F&D Heroes Issue 1

The 71 recipes represent the 71 years since the incredible service was founded, on the
5th of July 1948. The book contains amazing contributions from the Food & Drinks
industry including April Preston (Marks & Spencer), Spencer Matthews (Clean Liquor),
Camilla Ainsworth (Mylk Plus) plus many more from other amazing brands.
Epic Welsh Rarebit
by Nick Coleman
At Snaffling Pig we know that if something is worth
doing, it’s worth doing piggin’ right. So when we
were asked to come up with our fave recipe for this
awesome cookbook to celebrate NHS Charities
Together, we combined not two, but three British
classics for the ultimate comfort food at home:
Welsh rarebit, English mustard and our legendary
pork crackling. It’s a piggin’ triple threat.
Ingredients (serves 4)
3 tbsp stout
200g strong Cheddar cheese, grated
1 tsp mustard powder
2 egg yolks
1 tbsp Worcestershire sauce
20g Snaffling Pig Colman’s Mighty Mustard Pork
Crackling, crushed onto 4 thick slices of bread
Method
• In a small pan heat the stout, then stir in the cheese
until mostly melted
• Remove from the heat, stir in the mustard powder,
egg yolks & Worcestershire sauce
• Leave to cool a little before stirring in the crackling
• Preheat the grill to high
• Toast the bread on a grill rack, then spread the
rarebit mixture onto the bread and grill for 2-3
minutes until golden and bubbling
• Serve with a couple of splashes of our Pig of Doom
hot chilli sauce
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