Recipe: Welsh rarebit on rye sourdough

Serves 8

50g butter
50g plain flour
200ml dark ale
250g aged cheddar
2 Tbs sour cream
2 Tbs Worcestershire sauce
2 tsp English mustard
8 slices rye sourdough
Fresh thyme and black pepper to garnish

1 Heat the butter in a saucepan then stir in the flour - cooking for 3 minutes.

2 Warm the beer in a separate saucepan. Gradually add to the flour while whisking continuously until smooth.

3 Whisk in the cheddar, sour cream, Worcestershire sauce and mustard. Season.

4 Preheat the grill. Toast the bread until golden, turning once. Top with the mixture then grill for a further 2-3 minutes or until bubbling. Sprinkle with thyme and add a grind of pepper.