Welsh rarebit with a twist

Method

1. In a medium saucepan, melt 2 tablespoons of the butter over medium heat. Add the flour and cook for 1 minute, stirring constantly.

2. Slowly whisk in the ale. Once the bubbles begin to subside, add a handful of grated cheese, stirring constantly and in one direction only until the mixture is smooth and creamy.

3. Repeat the process until all the Cheddar and Caerphilly cheese has been mixed in.

4. Stir in the celery salt, salt, paprika, Worcestershire sauce and powdered mustard and mix well. Keep warm while you prepare the oysters.

5. Melt the remaining butter in a small saucepan and add the oysters. Cook for 1 and a half to 2 minutes, stirring now and then, until the oysters have just cooked and are beginning to curl around the edges. Season with salt and freshly ground pepper.

6. To serve, divide the toasted French bread between 6 plates. Top each piece of toast with a cooked oyster, spoon over the cheese sauce and sprinkle over the crumbled crispy bacon and chopped parsley. Serve at once.