Welsh Rarebit Sauce

What is more comforting than cheese on toast? This oozy rendition of the classic cheese and beer sauce on toast uses ingredients that are all available in the Marben Market. 

This recipe will make a nice jar-ful that can be kept in the fridge, spread on toast and broiled, or even in a next-level grilled cheese.

Makes 750ml Sauce

Ingredients

50g unsalted butter

65g organic light bread flour

60g smooth Branston pickle

140g Collective Arts porter

454g/1lb aged cheddar, grated

40g whole milk

Sourdough - to make cheese on toast or a grilled cheese sandwich

Method

1. Start by combining the branston pickle, porter and milk in a bowl.

2. In a saucepan over medium heat, melt the butter and add the flour to make a roux and stir together until smooth.

3. Gradually add the liquid to the roux over the heat while whisking. The result should be a smooth paste. Remove the pan from the heat.

4. Turn the heat down to low and add the grated cheese. Stir well until all the cheese has melted. Be careful not to have the heat too high or the cheese fat will separate. 

5. The rarebit is now ready to make a grilled cheese, spread on toast or even toss with macaroni. Alternatively, store it in a container and place in the fridge until you get peckish. It’ll keep for around a month if stored properly.

Sticky Toffee Pudding

Serves 2-4

Ingredients
For the Cake:

40g Unsalted Butter
60g Brown Sugar
1 Large Egg
75g All Purpose Flour
½ tsp Baking Powder
⅛ tsp Ginger Powder
¼ tsp Baking Soda
1 tsp Espresso
75g Dates, Chopped
90ml Boiling Water

For the Butterscotch:

50g Unsalted Butter
70g Brown Sugar
2 tbsp 35% Cream

Method

1. Preheat oven to 375F.

2. To start with making the cake, soak the dates in the boiling water for around 20 minutes.

3. Meanwhile, cream together the 60g brown sugar and 40g butter in a mixing bowl. Add the egg and combine.

4. Add the dry ingredients and mix well.

5. Add in the soaked dates and espresso and mix until all is incorporated.

6. Grease a small tray approximately 4” x 6” or small cake tin and scrape the batter into it.

7. Bake in the preheated oven for 20 minutes or until when checked with a skewer, it comes out clean.

8. In the meantime, start the butterscotch by taking a small saucepan and melting the 50g butter and 70g brown sugar over a medium heat. Stir until the sugar has dissolved.

9. Add the cream slowly and stir well until combined to a smooth sauce.

10. Pour the sauce over the cake and let soak in for a few minutes.

11. Serve and enjoy

Optional: add a scoop of ice cream or fresh whipped cream.

Sausage & Bean Cassoulet

A perfect winter warmer to sooth the soul.
Although this recipe calls for garlic miso sausages and specific beans, you can use any sausage or type of beans.

Serves 4

Ingredients

80g dried coco blanco beans, soaked overnight in water
60g dried navy beans, soaked overnight in water
4 garlic miso pork sausages
35g smoked Berkshire bacon
1 small onion, diced
2 large garlic cloves, sliced
1 medium carrot, diced
125 mL white wine
330g chicken stock
2 bay leaves
1 tsp smoked paprika
1 tsp fennel seeds
1/4 tsp black pepper
200g canned tomatoes
Salt, to taste
Sourdough, to serve

Method

1. Add the diced bacon into a cold deep cast iron pot or casserole pan. Turn to medium heat and let the fat render from the bacon.

2. Turn up to a medium high heat and brown the sausages.

3. Add the onion, carrot, garlic and sweat, without browning.

4. Add bay leaves, smoked paprika, fennel seeds and black pepper and de-glaze with the white wine. Simmer the wine for a minute or so then add the stock and canned tomatoes. Add the beans.

5. Simmer for 40 minutes with the lid on for the beans to cook in the liquid.

6. Remove the lid and add a little salt as required.

7. Let simmer with the lid off for 40 more minutes to let the liquid thicken.

8. Season to taste and serve.

Fluffy Roast Potatoes

Ingredients

1kg Russet potatoes (or an equally floury potato)
200g beef tallow or duck fat
Salt to taste

Method

1. Turn on oven to preheat at 400f.

2. Peel the potatoes and cut into rough 2 inch cubes. These don’t have to be uniform and will actually create better textures if they are of different shapes.

3. Bring a pot of salted water to the boil with enough space to accommodate the potatoes.

4. Drop in the spuds and boil for around 5 minutes or until the exterior of the potato can be roughed up with a fork. The rest of the potato should be very firm.

5. Strain the water and allow the potatoes to let off some steam. This will help with the fluffing. 2 minutes should be sufficient.

6. In a container with a lid, shake the potatoes vigorously to fluff up the outside. Let sit uncovered at room temperature.

7. Put the fat in a baking tray that will just accommodate the amount of potatoes in a flat layer. Place in the oven and heat until the fat is melted and smoking hot. This will take around 5 minutes.

8. Carefully pull the tray out of the oven and gently add the potatoes, being careful not to splash the hot fat. Give them a careful roll in the fat and season generously.

9. Return to the oven and cook until golden brown on the bottom. Give them a shake or turn them over individually and return to the oven until golden brown.

10. Season to taste and serve.