Bonfire Night Welsh Rarebit

Ingredients - serves 4

300g grated extra mature cheddar

2 tsp dijon mustard

250ml pale ale

2 tbsp worcestershire sauce

2 tbsp chopped chives

50g butter

50g plain flour

Sourdough bread

Method 

To make this unbelievably delicious Welsh rarebit, in a small saucepan gently warm the ale and then set aside. Use another saucepan and over a medium heat melt the butter until it begins to gently foam, add the flour and stir everything together, cooking for 1 minute. Whisk in the warm ale in several additions to make a thick sauce, then whisk in the cheese to create an even thicker sauce. Stir the mustard, worcestershire sauce and chives.

Heat your grill to the highest setting and place slices of sourdough bread on a flat baking tray and grill on one side until golden brown. Flip the bread over and lightly grill, then top each one with the cheese sauce. Place back under the grill and cook for a further 1-2 minutes or until golden brown and bubbling, serve immediately for a yummy bonfire night dinner.