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After work blues? This tasty toasty supper will put a smile on your chops.
Place the Lancashire, stilton and milk into a casserole pan and heat slowly until the cheese melts.
Add the flour and breadcrumbs and cook out for 1 minute until the cheese thickens and comes away from the edge of the pan.
Remove from the heat – cool slightly, then place in a food processor. Add the egg yolks, mustard and Worcestershire sauce and blend until smooth.
Take the slices of baguette, smear with the Welsh rarebit glaze under a grill until lightly golden brown then serve scattered with the smoked bacon lardons, salad leaves and Worcestershire sauce.
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