Manchego rarebit

Method

1. Put the milk and grated cheeses into a pan and stir over a low heat until the cheese has melted and the mixture is smooth. Whisk in the flour, mustard powder, Worcestershire sauce and some seasoning to taste, then cook briefly over a low heat, whisking constantly, until the mixture thickens and leaves the sides of the pan. Remove the pan from the heat, leave to cool slightly, then beat in the egg yolks, one at a time.
2. Heat the grill to high. Put the slices of bread on a baking tray and toast until lightly golden on both sides. Remove and spread each slice with quince paste, then top with the rarebit mixture, spreading it out to the edge so all the bread is covered. Grill for another 1½-2 minutes, turning the tray around if necessary so it cooks evenly, until golden and bubbling. Eat straight away (cut each slice into chunky fingers first, if you wish).