Welsh rarebit with spinach

Place the spinach into a colander and pour a kettle of freshly boiled water over the top - this should defrost most of the spinach, but if there is still some frozen simply pour another freshly boiled kettle over the top. Once completely defrosted, leave to drain and once cool enough to handle, squeeze as much excess water out of the spinach as you can. Set aside.

In a small saucepan, melt the butter, add the flour and stir together to form a roux. Cook out for a couple of minutes then gradually stir in the beer, until the sauce is thickened and completely smooth. Add the grated cheddar and stir until melted, then mix in the mustard, Worcestershire sauce and spinach and season well with black pepper. At this stage you should have a thick, spreadable paste-like mixture.

Preheat the grill to high.

Lightly toast and butter the sourdough bread, then divide the cheesy mixture between each slice. Cook under the hot grill for a few minutes, until browned and bubbling.