1. On low/medium heat melt the butter til its frothy but not browned. Add the flour and stir to make a smooth paste.
2. Cook until the paste is lightly golden, like the colour of shortbread. about 3-4 minutes. This step is important so your final mix doesn't taste wallpapery of raw flour.
3. Add in the mustard powder and cayenne, mix til all harmoniously blended.
4. Now add in the Worcestershire sauce and beat wuth a wooden spoon, lumps are the enemy.
5. Add the beer in two or three slugs, beating between additions to keep it smooth.
6. Pour the rest of the beer into a big glass and drink whilst completing the recipe.
7. Cook for 3/4 minutes, stirring all the time, same reason as step 2.
8. Making sure the heat is still low, start adding the cheese, one handful at a time, beating til smooth each time. You want to keep the heat low so it doesn't split. Split cheese is sad cheese.
9. Add the last handful, turn off the heat, stir til blended. Pour into a bowl, pop it in the fridge til needed. Go finish the beer.
10. Toast some thick slices of bread, preheat the grill to medium.
11. Cover each slice of toast on one side with a half/three quarter centimetre thickness of the cheese mix and grill til golden and bubbly.
- Pair with a crisp green salad for an easy lunch.
- Top with a fried egg for a buck rarebit.
- Pair with port as a great after dinner alternative to a cheeseboard.
- Keeps for up to a week in the fridge.