On that note, try this for a midweek supper in the hot weather. Based on our great lunchtime favourite, this brings a teeny tweak of sophistication to the classic Welsh rabbit. I can even imagine this being served, to people rather less greedy than us at any rate, as an elegant starter on a 'waffeur-thin' croûte with a delicate side salad. Ha!
200g hard cheese, grated (such as a good, strong cheddar)
3 tbsp vegetable oil
2 tsp Dijon mustard
4 tbsp plain flour
1 egg and 1 egg yolk, beaten
2-4 tbsp milk
6 large flat mushrooms
Beat the fisrt 6 ingredients together. Pile onto the mushrooms (gill sides), place on a baking tray and bake at 180°c for 15 minutes until the mushrooms are tender and filling is slightly risen , browned and bubbling. Pop onto a piece of sourdough toast or a halved ciabatta roll and eat warm, with a salad to accompany.