Stephen Terry served up tasty rarebit hotpot with ham hock, stout/beer and sourdough bread on James Martin’s Saturday Morning.

The ingredients are: A loaf of sourdough bread, sliced and pan fried in pork fat or olive oil, 3 x ham hocks, cooked in stout, Approx. 750g grated strong cheddar, English mustard, to coat the bread, Tabasco, dash of, Worcestershire sauce, dash of, 2 x bottles of beer or stout, 2 x litres chicken stock, small handful Thyme, 1 Bay leaf, 2 x carrots, sliced, 2 x sticks celery, 1 x onion and 4 x leeks, sliced.

To serve: Seasonal Italian salad leaves, Extra virgin olive oil, unwaxed lemon, zest of, grated and Fried egg.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.