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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