Ham hock rarebit with fried eggs

This is another favourite from our brunch days at The Little Chartroom. You need a good, strong Cheddar for the rarebit – my favourite is St Andrews Farmhouse Cheddar, which you can get from I.J. Mellis.

Another good tip is to always keep the cooking liquid from the ham – it makes a great base for soups, broths and sauces.