Classic Toasted Rarebit

Method

1. In a small saucepan melt the butter and make a roux with the flour. Cook for a couple of minutes, stirring to prevent it from sticking.
2. Gradually stir in the warm beer stirring continuously, until you have a thick but smooth sauce.
3. Add the grated cheese and stir until melted. You should now have a thick paste.
4. Mix in the mustard and worcester sauce, chives and season well with black pepper.
5. Lightly toast and butter the bread, then thickly spread the mixture on each slice. Cook under a hot grill for a few minutes, until browned and bubbling.
6. The quantities of the marmalade to be served are up to you, but we like plenty!