“I adore this dish as it’s so easy to make and can be kept for up to a week in the fridge. Use as good a proper real ale as possible. Choose your favourite mustard, and whatever your favourite-tasting cheddar is. But proper sourdough is a must here.”

Serves 4

INGREDIENTS

4 slices of good sourdough

250ml any good, proper ale

1 tablespoon of butter

1 tablespoon of flour

1 handful of grated Isle of Mull cheddar, or any good cheddar

1 heaped teaspoon of Arran mustard, wholegrain will do

Good salt and pepper

A splash of Worcester sauce, optional

METHOD

Melt the butter in a pot and add the flour to make a roux. Cook this for a couple of minutes then add the beer a glug at a time until the mix is nice and thick. Add the mustard and bring to the boil, stirring continually. You may need a whisk.

Add the grated cheese and a splash of Worcester sauce and taste for seasoning whilst the cheese is melting in the sauce.

This mixture keeps well for a few days in the fridge in an airtight container.

Toast the bread on one side then spread the cheese sauce onto the untoasted side and grill until golden brown and bubbling.

Serve with some endive leaves coated in a sharp dressing.