Quick apple rarebits

Method

1. Set the grill to medium-high. In a food processor, whizz the cheddar, gruyére, stout, mustard, Worcestershire and egg yolks. Season well, then whizz once more to a smooth paste. 
2. Trim the bread slices so that they fit snugly inside the rim of a heatproof soup bowl, then lightly toast. 
3. Divide the apple slices among the toasts, then top with the cheese sauce. 
4. Warm through the soup of your choice (we like butternut squash) then divide among the bowls. Put the toasts on top of the soups and grill for 5-10 minutes until the cheese is golden and bubbling. Serve straight away while the topping is still gooey.