Lincolnshire Rarebit

Serves: 10

Ingredients

• 130ml Millac Gold
• 100ml Batemans stout
• 275g mature Lincolnshire cheese
• 1 1/2 tsp English mustard
• 2 egg yolks
• 5 tbsp Worcester sauce
• salt to taste
• 10 slices fresh local bread
• fresh seasonal herbs to garnish

Method

Pour the stout into a saucepan and bring to the boil, simmering until its reduces by half.

Stir in the Millac Gold, cheeses, mustard, egg yolk and Worcester sauce.

Beat well until smooth and all ingredients are combined.

Remove from the heat, season to taste and leave to rest for 5 minutes, allowing the mixture to thicken.

Grill the fresh bread on both sides. Generously spread the mixture over the bread before returning to the grill to brown the topping.

Slice and serve immediately, garnishing with fresh seasonal herbs.