Prep: 20min
Cook: 10min
Serves: 4 as a light supper

Sweet leeks and strong English mustard combine to make an irresistible rarebit for a late-winter lunch or supper. Add a dash of Tabasco if you like it hotter.

2 leeks
1tbsp butter
150g mature Cheddar, Double Gloucester or Caerphilly
Pinch of cayenne powder
1 egg yolk
2tsp Worcestershire sauce
1tbsp made English mustard
2tbsp beer, or more
4 slices wholemeal or sourdough bread

METHOD

Trim the leeks of their ends and outer layers and finely slice, including some of the green part. Melt the butter in a non-stick frying pan and cook the leeks until soft and wilted, about 5 minutes, and slightly cool. Heat the overhead grill, and grill the bread lightly on both sides.

Grate the cheese and combine in a bowl with the Worcestershire sauce, egg yolk, mustard and cayenne, mashing well.

Add the leeks and mix well. Add the beer, mixing well until you have a gloopy spreadable paste — add an extra spoonful of beer if too thick.

Spread the cheese mixture over the toast, right to the edges. Place under the grill for two minutes or so, until scorchy, hot and melted. Serve with a green salad.

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