Classic recipes for Welsh rabbit, classic Kedgeree and roast Brisket

Are classic dishes always the best? Here are three exclusive recipes to help you to judge for yourself: Welsh rabbit, classic Kedgeree and roast Brisket. Grub's up!

RECIPE: Welsh Rabbit

From Endangered Recipes: Too Good to Be Forgotten by Lari Robling

4 tablespoons of beer or ale
1 teaspoon dry mustard
1/8 teaspoon cayenne pepper
1/8 teaspoon Worcestershire sauce
450 grams Cheddar, finely diced
6 slices white bread, crusts removed, cut in half on the diagonal and toasted

In a double boiler, mix beer, mustard, cayenne, and Worcestershire sauce. Cook over simmering water and add cheese by the handfuls, stirring constantly to make a smooth sauce.

In a 9-inch pie plate, layer toast triangles. Pour sauce over bread and grill until cheese is bubbly, 2 to 3 minutes.

RECIPE: Kedgeree

From Women's Institute Complete Christmas by Sian Cook and Margaret Williams

350g basmati rice
½ teaspoon turmeric
700g smoked haddock
Milk, to cover fish
2-3 lemon slices
2 teaspoons cumin seeds
2 teaspoons crushed coriander seeds
5cm cinnamon stick
50g butter
250g onions, chopped
1 garlic clove
400g can of green lentils or yellow split peas
2 hard-boiled eggs
Salt and freshly ground pepper
150ml fresh single cream (optional)
25g fresh coriander

To serve:
Lemon wedges
Mango chutney

Boil a pan of slightly salted water. Add the rice and turmeric and cook for 8-10 minutes until tender and all the liquid has been absorbed.

Poach the haddock in the milk with the lemon slices until just cooked. Keep the poaching liquid. Remove all the skin and bones from the haddock and flake the flesh.

In a dry frying pan, over a low heat, shake the cumin, coriander and cinnamon until they begin the release their fragrance. Put to one side.

Melt the butter in a pan and fry the onions and garlic until the onions are soft and pale. Remove from the heat and stir in the rice, spices and lentils or peas. Gently fork in the flaked fish and the hard-boiled eggs.

Season with salt and pepper to taste.

Return to the heat for 2-3 minutes. If the kedgeree is not moist, add enough of the poaching liquid from the fish or alternatively the single cream.

Fork through the fresh coriander and put the kedgeree into a warm serving dish. Serve with lemon and mango chutney.

RECIPE: Thelma’s Brisket

From Endangered Recipes: Too Good to Be Forgotten by Lari Robling

2kg brisket trimmed of all fat
1 tablespoon sweet Hungarian paprika
1 teaspoon freshly ground black pepper
½ teaspoon of salt
3 onions, thinly sliced

For the gravy:
1 large potato
450 grams white mushrooms, quartered

Preheat oven to 150 degrees Celsius

Line a 13 by 9 inch baking pan with 1 sheet of heavy-duty aluminium foil large enough to make a tight packet around the brisket

Place the brisket on the foil, trimmed side up

Season with paprika, pepper, and salt. Place onions on top and make your packet. Make a tight seal to keep all the juices in for later use.

Roast in the oven for about 5 hours. Remove from the oven and let rest for 10 to 15 minutes. Open foil carefully. Remove meat and pour juices into a saucepan

Make the gravy: Peel and finely grate the raw potato. Add potato and mushroom sto brisket juices. Simmer until potato is cooked and gravy is slightly thickened. Serve with sliced brisket.

Endangered Recipes: Too Good to Be Forgotten by Lari Robling is published by Abrams Books and available for £ 8.99

Women's Institute Complete Christmas by Sian Cook and Margaret Williams is published by Simon and Shuster and available for £20.00