Welsh rarebit

• servings: Serves 4

Ingredients

2 tsp Dijon mustard

60ml stout (I like Eight Degrees Knockmealdown Porter)

60g butter

2 tsp Worcestershire sauce, to taste

350g mature farmhouse cheese, grated

Salt and black pepper

4 slices of bread

2 eggs, plus 1 egg yolk

Directions

1 Mix the mustard and a little stout to make a paste in a small pan. Add the remaining stout, the butter and the Worcestershire sauce. Gently heat until the butter melts. Stir in the cheese to melt, but don't let the mixture boil. Stir until smooth, then taste for seasoning. Remove from the heat and keep slightly warm while you toast the bread.

2 Turn the grill on to a high heat and toast the bread on both sides. Beat the eggs and yolk into the cheese sauce. Once smooth, spoon it generously onto the toast and grill until bubbling and golden.