Whisky & Aged Leicestershire Red Rarebit

Serves 2

25g butter
150g Aged Leicestershire Red, grated
1 tbsp Scotch whisky
Dash of English mustard
1 egg yolk
1 egg white, stiffly beaten
4 slices of toast
Salt and freshly ground black pepper to taste

1) Melt the butter, Aged Leicestershire Red cheese, Scotch whisky and English mustard in a saucepan and season to taste. Stir over a low heat until the mixture has melted and is smooth.

2) Remove from the heat and stir in the egg yolk. Fold in the egg white and spoon over four slices of hot toast. Place under the grill on a medium heat, until the mixture has puffed-up and turned golden brown.