This welsh rarebit fritta recipe was absolutely gorgeous!
To learn how to make the recipe at the Bodnant Cookery School in North Wales which was an absolutely fantastic place itself filled with locally sourced produce, I met Eira there who showed me the ropes in putting together this awesomely tasty vegetarian recipe that really knocked my socks off!
Was it the rarebit (which does not containg rabbit!!) or the amazing cider or extra mature cheese produced on site, I don’t know, but it truly was out of this World and well worth giving a try! The ingredients are down below and full steps right here below, give it a go!
Preheat the oven to 200°C/400°F/gas 6.
Place the cubed pumpkin into a roasting tray with 2 tsp of olive oil and a little salt and pepper.
Make sure that all of the pieces are coated, then roast it in the oven for about 20 minutes, giving it a shake halfway through to ensure that it cooks evenly. You will know that it’s ready from the colour – it should be golden brown.
While the pumpkin is in the oven, grate the cheese (retaining a little of it) into a bowl and add the cider, mustard and cayenne.
Next, in a separate bowl, whisk and season the eggs.
In an ovenproof non-stick frying pan, gently sauté the spring onion in olive oil for 3 minutes until it softens. Add the red pepper and the roasted pumpkin and stir gently making sure that the vegetables are evenly distributed.
Place spoonfuls of the cheese sauce onto the top of the pumpkin, then pour over the egg and sprinkle the left over cheese over the top.
While the egg is still runny, gently draw the mixture in from the edges without disturbing the rarebit.
Place the pan in the oven for 5 minutes or until the egg is cooked.
Finish off under the grill so that the cheese on top is golden and bubbly.
Serve with a fresh green salad
For more information on my visit to Wales check out the visit wales feature on the Welsh Frittata Recipe