A part of the cooking with beer series, a classic Welsh dish supposedly invented in the fourteenth century. Really quite simple, the most controversial bit about the dish is the name. Tradition has it that the alternative, Welsh Rabbit, was first coined by a Welsh cook who ran out of Rabbit and had to make do, and that this eventually became Rarebit. This is, of course, foolish. Either way, delicious. You'll need:

250g or so of aged cheddar
1 tablespoon of butter
1 cup of beer - ale or lager
1 egg
dash of Worcestershire sauce
mustard powder

Melt the butter in a pan and add the beer, adding the grated cheddar when the beer is warm. Stir until the cheddar melts, then add the beaten egg. Season with about 1/2 a teaspoon each of the Worcestershire sauce, salt, paprika, and mustard powder. Also a sprinkling of curry powder and red pepper, if you want.

Serve the sauce over toasted bread, crackers, or grilled tomatoes; great for light supper or brunch.