Shropshire Blue Welsh Rarebit

My Shropshire Blue Welsh Rarebit Topping:

To serve 2 you will need:

1 tablespoon plain flour plus 15g butter

120g Shropshire Blue cheese - crumbled into pieces

50ml Stout

1 teaspoon English mustard

1 tablespoon of Lea and Perrins Worcestershire sauce

a good pinch of freshly ground black pepper

2 jacket potatoes - cooked plus salt to season

2 sliced spring onions and a few baby salad leaves for serving

How to do it:

In a small saucepan add the butter and melt over a low heat. Stir in the flour and cook for a minute or so - this is important or your sauce will taste floury.

Now add the cheese, mustard and Worcestershire sauce. Melt the cheese over a low heat stirring all the while. Add a good pinch of black pepper and pour in the stout giving it all a good mix. Cook without letting it boil until the sauce is a nice consistency - you can add a little more stout if you need to.

Cut a cross in the top of each jacket potato and open them up seasoning with a little salt.

Top with the cheese mixture and pop under the grill for a couple of minutes, until golden-brown and bubbling on top. Sprinkle with the sliced spring onions and serve immediately and enjoy!