I am having fun revisiting recipes and, getting wet in town the other day, decided that Welsh Rarebit would make a fitting lunch. It hardly needs a recipe but there are differences. I only use good quality Cheddar cheese in a thick roux sauce with a dash of Worcestershire sauce, pinch of chilli powder and a teaspoon of Colman’s mustard powder. Some might use Cheddar and Parmesan cheese or prefer to use Dijon mustard. All are fine as long as you don’t start making a soufflé out of the sauce or even just add an egg which, in my book, ruins everything.

But, revelation! – Nigella Lawson has a recipe for Welsh Rarebit muffins in Nigella Bites which is heaven. I used butter in place of vegetable oil.

225 self-raising flour
50g rye flour
1 tsp baking powder
½ tsp bicarbonate of soda
1 tsp English mustard powder
1 tsp salt
125g Cheddar, grated
6 tbsp vegetable oil or melted butter
150g Greek yoghurt
125g full-fat milk
1 egg
2 tbsp Worcestershire sauce

12-bun muffin tray lined with cases

For the topping:

25g strong Cheddar, grated
Worcestershire sauce to sprinkle

Oven at 200°C

In a large bowl, using a fork, mix the flours, baking powder, bicarbonate of soda, mustard powder, salt, and cheese. Put the remaining ingredients in a bowl and beat together before adding to the dry ingredients. Mix with a fork remembering NL’s words, ‘that good muffins are made from lumpy batter’.

Pour into the muffin cases in the tins and cook for 20 minutes, Take out, quickly put on the remaining grated cheese and Worcestershire sauce before returning to the oven for a further 5 minutes.

Remove the muffins, still in their cases, to a baking tray but serve while still warm.

Brilliant for lunch with tomato soup and a watercress salad.