Welsh Home Cooking


Welsh Rarebit Cheeseburger

Seen on Britain's Best Home Cook, 10th May 2018

When I told Alan I’d decided to just make a plain burger for my first Ultimate on Britain’s Best Home Cook, he thought it was too simple. Initially it does seem simple, especially given the fancy and varied burgers we saw in episode 1, but I think there is an art to doing a simple recipe very well. Plus there is nowhere to hide!

My strategy going into to cook for the first time was to fly under the radar, nothing too wacky or unusual with the flavours, some of my fellow competitors fell down trying to do too much.

I knew straight away that I wanted to make my burger welsh, what better than Welsh rarebit on top of a burger. My mother would always make us Rarebit on toast for supper. I thought the recipe needed a boost so I used a wholegrain mustard for my Welsh rarebit cheeseburger.

The bacon lattice on top of the burger was created because Alan hates nothing more than a cheese and bacon burger where the bacon falls out… by latticing the streaky bacon you ensure a bite of bacon with every bite of burger.

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Welsh Rarebit Cheeseburger Recipe


Koolsla Recipe


Cheesy Onion Rings Recipe


Welsh Rarebit Cheeseburger


For the Burger:

500g Braising beef or blade of beef minced – 20% fat

1 beef tomato, sliced

Pack of living salad

4 Brioche Buns

Pack of streaky bacon

Olive Oil

1 tsp Salt

1 tsp White pepper

1/2 tsp Cumin

1/2 tsp Paprika

1/2 tsp Mild chili powder

1 Garlic Clove

For the Cheese Sauce:

170g Welsh Mature Cheddar Cheese

50g Butter

2 tbsps Welsh Ale

1 tbsp Worcestershire sauce

1 tbsp Whole grain mustard

White pepper

Cayenne pepper


For the Burger:

1. Place beef in a bowl, season and add spices. 

2. Mix until just coming together, don't over mix.

3. Form into 2 patties with a dimple in the centre and chill.

4.. Griddle the bacon in a lattice.

5. Lightly grill the brioche buns.

6. Rub patties with a little oil and cook in a griddle pan approximately 10 mins. 

For the Cheese Sauce:

1. Heat all the ingredients, expect the beer and seasoning, gently in a saucepan until melted. 

2. Add beer to slacken and season to taste. 

Top Tip

When cooking the burger patties don't be tempted to push down on them, it just pushes out the juices and cane make them dry.


Cheesy Onion Rings

Seen on Britain's Best Home Cook, 3rd May 2018

I chose to make cheesy onion rings to go with my Welsh Rarebit Burger on Britain’s Best Home Cook because I absolutely love onion rings and I don’t think a burger meal is complete without them!

Usually I make beer battered onion rings (I will post the recipe soon), but when designing my dish for the show I was conscious that it was fairly ordinary so I wanted the onion rings to stand out and been something different, so cheesy onions rings were born!! And Mary Berry loved them!!

The recipe is a little bit fiddly but the results are amazing, these would make a lovely treat for your friends and family. If you do make them post you results on insta and tag me @katiedavies85 so I can see!

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Cheesy Onion Rings, Makes 12



2 large onions

200g Welsh Mature Cheddar Cheese

Groundnut oil (to fill the deep fat fryer)

2 eggs

150g Self-raising flour

300g stale white breadcrumbs


White pepper




1. Slice the onions into 1 cm think rings.

2. Missing out one ring stuff two rings with cheese, make 8.

3. Place on baking sheet and freeze for 1 hour.

4. Season the flour and breadcrumbs, with salt pepper and paprika.

5. When ready to fry, dip in seasoned flour, then the beaten eggs, then the seasoned breadcrumbs.

6. Deep fry for approx. 3 minutes at 180C in deep fat fryer, if you don’t have a deep fat fryer, use a thermometer to get the correct temperature in a pan of oil.

7. Remove and drain on kitchen roll. 


Top Tip

When making these onions rings it is important to ensure the onion ring is completely coated with both flour and egg to ensure the breadcrumbs stick.



Seen on Britain's Best Home Cook, 3rd May 2018

Coleslaw comes from the Dutch word koolsla, meaning cabbage salad, and the four original vegetables used to make it were, cabbage, onion, carrot and leek. When I found out that leek was one of the main ingredients I was intrigued, I had never used raw leek and being Welsh I just had to try it.

The dish I created on the show was quite fatty so I knew I wanted my koolsla to cut through some of the fattier elements, which is why I created the vinaigrette for the vegetables rather than the more traditional coating of mayonnaise, plus it’s healthie


Koolsla Recipe


½ white cabbage

½ red cabbage

1 leek

1 red onion

1 shallot

100g smoked think streaky bacon

3 garlic cloves

Handful of walnuts, roughly chopped

Handful of dried cranberries

3 tbsp runny clear honey

3 tbsp white wine vinegar

1 tbsp wholegrain mustard

1 heaped tsp black onion seeds

Ground black pepper


1. Finely slice the cabbages, the onion and the white part of the leek. Grate the carrot and put all the vegetables in a large bowl.

2. Add the walnuts and the cranberries to the same bowl. 

3. Finely slice the shallot, mince the garlic and dice the bacon.

4. Gently fry the shallot, garlic, black onion seeds and bacon until its caramelized.

5. Remove the bacon and set aside.

6. Mix the vinegar, honey and mustard then add to the bacon pan. Season to taste. 

7. Add the bacon to the bowl with the vegetables.

8. Pour the vinaigrette over the vegetables mix well and serve.