- 10g Plain flour
- 50g unsalted butter plus extra for buttering the toast
- 250ml imperial stout strong warmed
- 250g strong cheddar grated
- 2tsp english mustard
- 1 tbsp chopped chives
- 2 tbsp Hendersons relish
- Black pepper
- 4 large slices granary bread
In a small pan melt the butter and make a roux with the flour.
Cook out for a few minutes, stirring to stop the roux from catching on the bottom Stir in the warm beer a little at a time until you have a thick but smooth sauce.
Add in the cheese and stir until melted. You should now have a thick sauce Mix in the mustard and Hendersons relish and season well with black pepper.
Lightly toast and butter the bread, then pile up the cheesy mixture on each slice.
Put back under a hot grill for a few minutes, until browned and bubbling, sprinkle with chives and enjoy.