Welsh Rarebit

Method

1. Coarsely grate 100 g of mature Cheddar and set aside — grating it saves time later and stops the sauce splitting from over-heating.
2. Melt 15 g of butter in a small heavy pan over a low heat. Stir in 10 g of plain flour and cook, stirring, for 1 minute until it smells biscuity but takes no colour.
3. Pour in 60 ml of brown ale a splash at a time, whisking smooth between additions. Simmer gently for 2-3 minutes, stirring, until you have a very thick, glossy paste that pulls away from the base of the pan.
4. Take the pan off the heat and add the grated cheese in two handfuls, stirring until each melts into a thick, smooth mass. Season with 1 tsp of English mustard, 1 tsp of Worcestershire sauce and plenty of freshly ground black pepper. Do not let it boil once the cheese is in.