I love cheese on toast …. who doesn’t? Actually, really, IS there anyone who doesn’t?

But, confession. I have never, ever either eaten a proper Welsh Rarebit (or Welsh Rabbit and I understand it goes by both names) out for supper, or at home, or made it myself.

Last week at work, we had a just-for-fun challenge to make a Welsh Rarebit and it was just the impetus I needed.

I made it immediately! Ha, competitive much?

And it was so delicious I’ll definitely be making it again.

It was also much richer than I’d anticipated so I won’t be making it for lunch again - I think it’s definitely a light dinner or a supper option!

I could only get cheddar at my local shop but I’d like to try a Lancashire next time.

I did research many recipes online before deciding how I’d cook mine and in the end I went with The Guardian’s ‘how to cook perfect Welsh Rarebit’ (pretty much).

I liked it so much that I might buy another can or two of stout (never bought before in my life) and keep in the fridge for late night supper emergencies.

So, for two, here’s what you need:

2-3 tablespoons of stout

1 teaspoon English mustard powder

4 teaspoons butter

2 teaspoons Worcestershire sauce

175g of grated cheese (whichever cheese you like)

2 egg yolks (small or medium; or perhaps 1 large egg yolk)

2 slices of bread (I had some nice thick sliced seeded bread, but again of course use whatever you like)

Get a small pan and mix the stout and mustard power together over a low heat.

Stir in the butter and Worcestershire sauce and continue heating gently, stirring, until the butter has melted.

Next tip in the grated cheese and keep stirring over that nice gentle heat, until the cheese has melted - but don’t let it boil.

Remove from the heat while you toast the bread under the grill - just make sure to do one side a little more lightly than you want it when finished.