Bacon and creamy mushroom rarebit

Preheat the grill to hot. Melt 10ml (2 tsp) butter in a frying pan and fry 150g diced bacon until cooked and crispy. Add 250g sliced portabellini mushrooms and cook for 2 minutes. Stir in 30ml (2 tbsp) English mustard, 10ml (2 tsp) Worcestershire sauce, salt and freshly ground black pepper, to taste. Pour in 100ml beer and whisk to combine. Add 250ml (1 cup) fresh cream and whisk well until smooth, about 3 minutes. Gradually add 150g grated mozzarella and 50g grated cheddar and stir until the cheese has melted and the sauce is smooth.

Stir in 50ml chopped fresh flat-leaf parsley. Cut 2 ciabatta loaves in half and place them on a baking tray. Spoon the sauce over. Sprinkle with extra mozzarella and cheddar, and grill until golden and bubbly. Sprinkle with finely chopped fresh flat-leaf parsley and serve hot with a crispy green salad.