Smoked Cheddar ‘Rarebit’ Soufflé

• 4 large, floury potatoes
• 25 g (1 oz) unsalted butter

Bake the potatoes until tender, then cut a lid off each one. Carefully scoop out the flesh into a bowl and mash until smooth.

Melt the butter in a pan, add the flour and cook for 1 minute. Gradually stir in the milk and bring to the boil to make a thick sauce. Add the beer, mustard and Worcestershire sauce, then stir in the grated cheese and cook very