I have a cold. I haven’t had one in three or four years and I am being a huge baby about it. The only “powering through” I’ve done is working on this post, which I’m prefacing with the cold comment so you’ll excuse it being a bit short. I am no martyr. Anyway, Taunton Toasts are the perfect comfort food, especially if your husband is capable of making them for you without supervision. (Hooray for not marrying a man-child!) Taunton Toasts are merely a Somerset variation on Welsh Rabbit, although saying “merely” about them is pretty unfair. Have you tried the combination of cider and cheddar? It’s awesome. Taunton Toasts are the ultimate supper dish; all you’ll need for accompaniment is a nice salad. Or a bowl of tomato soup.

Taunton Toasts

4 slices sprouted-grain bread, crusts removed if you want toasts to be perfectly square
2 tablespoons butter
1/2 tablespoon mustard powder
2 tablespoons dry cider
4 oz (115 g) sharp Cheddar, grated
chopped parsley, to garnish

Toast the bread on both sides and set aside in a toast rack. Meanwhile, melt the butter in a saucepan then stir in the mustard, cider, and cheddar and stir until cheddar has melted. Season to taste with salt and pepper and spread over each of the slices of toasted bread. Broil (grill) until bubbly and blistered. Sprinkle with parsley if you’re feeling fancy.

Serves 2

Adapted from Favourite Somerset Recipes.