Welsh rarebit with leeks

Preparation info

  • Serves


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Appears in

A Cook’s Year in a Welsh Farmhouse

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

  • About

What is or isn’t a proper Welsh rarebit – or rabbit – is a matter to be settled with kitchen knives at dawn. The reality is that the Welsh bread-and-cheese is exactly that, a simple matter of toasting a slab of last summer’s well-matured cheese on a fork and popping it on a slice of bread. In a more sophisticated incarnation, it’s a cheesy mustardy cream sauce, as here, spooned over whole leeks and blitzed under the grill. Choose plump leeks, strong mustard and mature cheese.