• 8 slices sourdough bread
• 2 tbsp ale
• 2 tsp whole-grain mustard
• 2 eggs, beaten
• 150g grated Caerphilly
• 1 tbsp crème fraîche
• 8 slices Parma Ham

Slice the bread in half if you prefer. Preheat the grill and toast the bread on both sides. Leave to cool.
Combine ale, mustard, eggs, Caerphilly, crème fraîche and a little seasoning and spread a layer on top of each slice of toast.
Transfer to a large grill pan or baking sheet and cook under the grill for 2-4 minutes until the topping is golden and bubbling.
Cool slightly before serving, topped with slices of Parma Ham.

Cook’s tip: you can use other hard cheeses with mild taste.