INGREDIENTS

250g of best English cheddar
50g of butter
50g of plain flour
250ml of best local ale
2 tsp of English mustard
2 tbsp of Great British Proper Brown Sauce
Black pepper
4 slices of thickly cut sour dough bread

PREPARATION METHOD

Gently melt the butter in a small pan and stir in the flour to make a roux. Stir constantly to avoid the roux burning and slowly begin to add the ale. Stir and add the ale until you have a nice thick shiny smooth sauce. Grate the cheddar and stir it into the sauce until it has completely melted and the sauce has become a thick paste. Finish the mixture with two tablespoons of Great British Proper Brown Sauce, English mustard and season with black pepper.

Toast the sourdough lightly and butter it before spreading the rarebit mixture generously on to each slice. Cook the slices under a hot grill, keep an eye on them, they will very quickly become a lovely  unctuous creamy and savoury delight.