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Welsh rarebit topped leeks recipe

Welsh rarebit topped leeks

See method
  • Serves 4
  • 15 mins to prepare and 25 mins to cook
  • 193 calories / serving

Ingredients

  • 500g(16oz) leeks, trimmed, cut in half lengthways, washed and cut into 3 large pieces
  • 10g English mustard
  • 150g(5oz) mature Cheddar cheese, grated
  • 8 tbsp beer

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Each serving contains

Energy
805kJ 193.0kcal
10%
Fat
14g
medium20%
Saturates
8g
high42%
Salt
0.9g
medium15%
Sugars
3g
low4%

of the Reference intake

Carbohydrate 4.3gProtein 11.8gFibre 3.6g

Method

  1. Preheat oven to Gas Mark 6, 200ºC, 400ºF. Place the leeks in a large pan of boiling water and simmer for about 8 minutes until just starting to soften. Drain well. (Leave draining while making the topping).
  2. Mix together the mustard, cheese and beer.
  3. Dab dry the leeks with kitchen paper (remove a much water as possible to ensure sauce isn’t watery) and place leeks in the bottom of a shallow ovenproof dish and spoon over the cheese mixture.
  4. Place in preheated oven for 20-25 minutes until topping has melted and is golden brown. Delicious served with roast lamb or on its own with crusty chunks of bread.

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