Providing etymologists with a headache for centuries – it was originally known as Welsh rabbit, though at no point was rabbit one of the ingredients. This is, quite simply, the world’s finest cheese on toast. Individual cooks and experts will insist on certain cast-iron conditions, debating everything from the thickness of the toast to whether or not to add paprika. My personal, purist-angering tip would be to use the flavour-packed beer and mustard cheese Y Fenni (a cheese variety from Abergavenny), instead of the usual strong cheddar. You can always give it a French-style croque madame treatment and serve it with a fried egg on top, at which point it becomes buck rarebit.