Welsh Rarebit

50g Tasty cheese of your choice grated (we suggest Wensleydale for flavour)
1 tbsp butter
2 tbsp beer
Salt
Freshly milled black pepper
1 tsp dry English mustard
2 slices of bread
1 softly poached free-range egg

Put the cheese, butter and beer into a small saucepan and cook gently over a low heat. 

Season with salt, pepper and English mustard. Blend thoroughly and remove from the heat. 

Allow the mixture to cool and then spread the mixture between 2 slices of bread to make 
up the sandwich, place in the toastabag and toast for 3-4 minutes. 

Top the rarebit with a soft poached egg and serve.