Yorkshire Rarebit 

serves four people

50 gram of butter
50 gram of plain flour
250ml of milk
250ml of black sheep ale or an ale of your choice
250 gram of mature Wensleydale cheese
1 tsp. English mustard powder
few drops of lea perrins
1 egg
4 Ciabatta rolls

Melt butter and add flour make into a roux add milk and ale

Stir over heat  until a stiff sauce add the mustard powder and the lea perrins stir in and add the cheese when all melted add the egg and stir.

Cut the ciabatta rolls into half and toast, top each piece with some of the cheese mixture and brown under the grill serve with a little salad or as a savoury add the end of a meal.