Take cheese on toast up a level with this stout and mustard rarebit mix. Keeps in the fridge for up to five days. Warm the milk in a saucepan and whisk in the flour. Keep stirring and bring to the ...

Melt the butter in a small, heavy-based saucepan over a medium heat. Add the flour and stir together, cooking for 4–5 minutes or until the mixture resembles ground almonds. Whisk in the reserved ...

Phil Vickery’s in the kitchen now with the perfect half-time snack - he'll be making a laverbread wholemeal loaf and one of the most Welsh dishes of them all, rarebit! Leave the flours in warm ...