This week Maggie spoke to Laura Greenfield from Field and Green who has been working as a chef for more than 30 years. Field and Green is owned by Laura and Raechal Ferguson bringing European soul food to Wellington with a seasonal twist. The two sit down and share an English classic- Welsh Rarebit and reflect on the capitals vibrant food scene.
This episode was proudly brought to you by Cult Wine, celebrating diversity and authenticity in wine by supporting artisan winegrowers and lo- fi wine.

WELSH RAREBIT 

 

Makes 4 slices

Preparation time- 10 minutes

Cooking time- 5 minutes

 

1 3/4 cups grated mature Cheddar

1/3 cup of brown ale

1/8 cup melted butter

1 1/2 level tsp English Mustard Powder

3 dessert spoons Worcester sauce

1 heaped dessert spoon breadcrumbs

4 slices of fresh bread

 

Mix all ingredients, except the bread together and lightly season.

This mixture can be stored in the fridge for one week.

 

To serve, grill the slices of bread on one side, turn over and spread the uncooked

side of each slice with the mix. Place under the grill again and cook until the Welsh

Rarebit mixture has melted and begins to bubble!

 

Chase this comfort dish with a delicious local wine from Cult Wines in Thorndon.

 

Jules Van Costello wine match pick! 

. 2016 Milton Crazy by Nature Chardonnay

A light crisp and crunchy packed full of peach, apple and citrus fruit.