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
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!