Did Welsh rarebit start as a joke by the English?
University lecturer, dietician, cook and food writer Beca Lyne-Pirkis said she first learned to make Welsh rarebit with her grandparents so it brings back "nostalgic memories".
The 43-year-old, from Cardiff, said it was a great first dish to learn as it's "more complicated than cheese on toast" but not too difficult.
Ms Lyne-Pirkis said she has two versions - a rich, roux-based recipe with cheddar, beer, mustard and Worcestershire sauce and a quicker one mixing egg, cheese, and seasoning to spread on toast.
The dish stayed with her through her university years and is now a favourite with her children.
"I fell in love with the flavour," she said.
"When I eat it I get the nostalgic childhood feeling as I have so many fond memories of eating it. That's where my love of food came from."
Whatever the roots, Ms Lyne-Pirkis said rarebit was now a timeless, adaptable national dish rooted in family stories and experimentation.
"Every recipe has its own story, which helps keep the recipe alive."
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2 hours ago
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Fridge-raid fattoush
This version of fattoush is close to the classic salad we all know and love, but differs slightly from the one my mother used to make. In this recipe, the salad uses toasted bread and is dressed with lemon and pomegranate molasses, whereas my mother's version includes a homemade buttermilk dressing and uses untoasted bread. Both are equally vibrant, crunchy, tangy and packed with fresh herbs. Who could resist such a salad, especially when summer-ripe tomatoes, cool cucumbers and chunks of bread are brought together on one big plate. Play around with the ingredients based on what's available in season or in your fridge. Thinly sliced red or white cabbage, kale, raw courgette and asparagus all make great additions to this versatile dish. Overview Prep time 25 mins Cook time 10 mins Ingredients 2-3 stale wholemeal pita breads 350g tomatoes (a mix of colours) 1 large cucumber 1 red pepper 1 large garlic clove, crushed 3 tbsp lemon juice 1½ tbsp white wine vinegar 1½ tbsp pomegranate molasses 4 tbsp olive oil ½ tsp cumin seeds, toasted and coarsely crushed ¾ tsp coriander seeds, toasted and coarsely crushed 1 tbsp sumac, plus more for sprinkling 120g radishes, thinly sliced 1 large banana shallot, thinly sliced 3-4 spring onions, thinly sliced 20g parsley, roughly chopped 15g mint, finely shredded 10g coriander, roughly chopped Method Step Preheat the oven to 200C/180C fan/gas mark 6. Split open 2-3 stale wholemeal pita breads and arrange them on an oven tray, making sure they are not overlapping. Toast for 10-12 minutes, or until they are golden. Set aside to cool, then break into bite-size pieces. Step Add 1 large crushed garlic clove, 3 tbsp lemon juice, 1½ tbsp white wine vinegar, 1½ tbsp pomegranate molasses, 4 tbsp olive oil, ½ tsp cumin seeds and ¾ tsp coriander seeds, both toasted and coarsely crushed, 1 tbsp sumac, 120g thinly sliced radishes, 1 large thinly sliced banana shallot, 3-4 thinly sliced spring opinions, 20g roughly chopped parsley, 15g finely shredded mint, 10g roughly chopped coriander and ¾ tsp of salt, and give everything a good mix, making sure all the vegetables are coated with the dressing.
