Leeky Welsh Rarebit - serves 4 to 6
“Wash and finely slice a couple of leeks and sweat them in a little oil for about 10 minutes, until tender but not coloured.
For the cheese mixture, melt 50g butter in a small saucepan over a low heat, then stir in 50g plain flour to make a thick roux.
Cook for a couple of minutes, stirring to prevent the roux burning.
Stir in 300 ml hot beer by degrees, until you have a very thick, smooth sauce.
Add 150g mature Cheddar, grated, and stir until melted. You should now have a thick paste.
Season well with a blob of English mustard, a good splash of Worcestershire sauce and a few twists of black pepper.
Now stir the leeks into the mixture.
Lightly toast 6 thick slices of bread, then pile up the cheesy mixture on each slice. Flash under a hot grill for a few minutes, until browned and bubbling.” Yum!