Leeks, Vital Veg, organic vegetables, Aberdeenshire, recipe

Leeky Welsh Rarebit - serves 4 to 6

Ingredients:

Here's a slight twist on a good old-fashioned hearty snack or light meal. It's from Hugh Fearnely--Whittingstall's "River Cottage Year".

Two leeks

50g Butter

Olive or coconut oil

50g plain flour

300ml beer - bitter or pale ale, not lager

150g mature Cheddar cheese - grated

English mustard

Worcestershire sauce

Black pepper to taste

6 slices of lightly toasted bread

Method:

“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!

Main Ingredient Tags:

Leeks

Beer

Cheddar cheese