Made with hoppy Welsh ale and our very own Smoked Water, this dream-like cheese on toast is taken to the next level.

Serves 4

1 tsp dijon mustard
50ml Welsh ale
25g unsalted butter
175g sharp Welsh cheddar, grated – we like Hafod
2 egg yolks
A handful of snipped chives
1 tablespoon Smoked Water
4 thick slices of sourdough

Mix the mustard and ale in a small saucepan over a low heat, then stir in the butter to melt. Add the cheddar and stir until the cheese is just melted. Do not let it boil. Remove the pan from the heat and fold in the egg yolks, chives and smoked water.

Toast the bread on both sides, then turn your grill up to its highest setting. Arrange the toasted bread snugly on a tray and divide the rarebit mixture between the four slices (don’t worry about it spilling over the edges of the bread). Place under the grill until golden and bubbling.

Eat straight away with a mixed salad.

RECIPE: Anna Shepherd
IMAGE: Jess Lea-Wilson