Take cheese on toast up a level with this stout and mustard rarebit mix. Keeps in the fridge for up to five days. Warm the milk in a saucepan and whisk in the flour. Keep stirring and bring to the ...

Baste several times during cooking. Mix the honey with the mustard. Toss the sausages in the honey and mustard mixture and serve hot or warm. Preheat the oven to 180˚C/350˚F/Gas Mark 4.