Jack Stein Welsh Rarebit with dry cider recipe on Sunday Brunch

Jack Stein served up tasty Welsh Rarebit with sourdough toast, dry cider and and pickle on Sunday Brunch.

The ingredients are: 85 ml whole milk, 85 ml dry cider, 225g cheddar cheese, coarsely grated, 1 slightly rounded tablespoon plain flour, 1 tsp English mustard powder, A good shake of Worcestershire sauce, 4 good shakes of Tobasco sauce, 1 tsp marmite, 4 medium egg yolks, 4 thick slices of sourdough and Salt and freshly ground black pepper.

To serve: a selection of ferments/pickles.

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