Anchovy rarebit

Method

1. Melt the butter in a large pan, add the anchovies and stir over a low heat until completely disintegrated. Add the flour and stir for a minute or two. Stir in the wine to make a paste, then beat in the milk until combined. Add the cheese and stir over a gentle heat, without boiling, until the cheese has completely melted.
2. Add the breadcrumbs, mustard, cayenne pepper and Worcestershire sauce and beat together. Remove from the heat and leave to cool for 
5 minutes, then briskly beat in the egg yolks until combined. Leave to cool, then cover and chill until needed.
3. Heat the grill to high. Spread the rarebit about 1cm thick on slices of sourdough toast and grill for a minute or two until bubbling and tinged with gold on top. Either eat as it is, with a green salad alongside, or slice into more delicate soldiers, topping each one with an extra anchovy and serving with drinks. Add a sprinkling of capers and shallots if you fancy it.