Parsonby rarebit with Allendale ale (serves 2-4)

1 tablespoon plain flour

1 tablespoon butter

150ml milk (you may use less, as the sauce needs to be thick)

175g Wardhall Parsonby cheese (or cheddar), grated

150ml Allendale (or other) bitter

1 teaspoon English mustard (or ½ teaspoon mustard powder)

2 egg yolks

Salt and pepper

4 slices toasted Chrirnells (or other) bread

Toast your bread, and leave it to cool. Reduce the beer and mustard until sticky.

Make a thick white sauce with the flour, butter and milk, and stir in the cheese. Leave to cool.

Add the reduced beer to the sauce.

Stir in the egg yolks, and season to taste.

Spoon/spread onto the toast, and grill until bubbling and golden brown.