Savouries

There is so much good cheese being produced in Britain today (my absolute favourite is the Milleens cheese from the extreme west coast of Ireland) that there is no need to look any further for a fine way to finish a meal than perhaps to revive the old business of savouries (of which the most famous is Welsh Rarebit). So I have included a few of my favourites here. They give you the perfect excuse to open another bottle of red wine or indeed another bottle of port or dry Madeira to finish the meal with – assuming, that is, that you have followed the British and not French system of having your pudding first.