Welsh Rarebit

Melt the butter in a small pan, stir in the flour and cook for a minute to a paste. Pour in the ale a little at a time, whisking, until you have a smooth, thick base.

Turn the heat low and add the grated cheese a handful at a time, stirring until it melts into a thick, glossy sauce. Stir in the mustard, Worcestershire and cayenne.

💡 Keep the heat low and do not let it boil once the cheese is in — too much heat makes cheese go stringy and split into oil. It should be thick enough to spread, not pour.

Take the pan off the heat, let it cool for a minute, then beat in the egg yolk if using. Meanwhile, toast the bread on both sides.

Spread the cheese mixture thickly right to the edges of the toast — covering the crusts stops them burning under the grill.

Grill (broil) close to the heat for 2–3 minutes until the top is bubbling, blistered and browned in patches. Serve at once.

💡 This is why the sauce is thick, not runny — a spreadable topping puffs and browns under the grill, while a thin one just slides off the toast and burns on the tray.