Welsh Rarebit

30g butter

30g plain flour

½ pint of stout

300g Wild Garlic Yarg grated

1tsp Dijon mustard

Generous amount of Worcester sauce

Melt butter in a saucepan, stir in flour and cook through. Gradually add the stout whisking it all the time to make it smooth, cook until sufficiently thickened then add the cheese and mustard and remove from the heat. Cool the mixture in fridge

Spread thickly over sliced sourdough and place under a hot grill until it is golden and bubbly.