Pic of Welsh rarebit with leeks, bacon and sage

Welsh rarebit with leeks, bacon and sage

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Meat mains

Welsh rarebit with leeks, bacon and sage

Main Serves 2 30 min
This Welsh rarebit is good for lunch, tea or dinner. You can use any cheese you have instead or as well as Cheddar – Lancashire and Caerphilly are good additions. You can also take your pick of bread – anything from wholegrain to foccacia. Omit the bacon and add a little extra salt if you want to make this vegetarian, and leave out the cayenne/paprika if you don't like heat.


  • 200g Cheddar, grated
  • 1 tsp English mustard powder
  • 75ml ale
  • 1 egg, beaten
  • splash Worcestershire sauce
  • pinch cayenne pepper or paprika
  • 1 tbsp oil
  • 200g leeks, sliced
  • 3 sage leaves, shredded
  • 3 bacon rashers
  • 4 slices bread (brown or white)
  • salt and pepper


Prep time: 10 min
Cooking time: 20 min
  • Step 1

    Combine the cheese, mustard powder, ale, egg, Worcestershire sauce and cayenne pepper, if using, in a small bowl.
  • Step 2

    Heat the oil in a frying pan, and gently fry the leeks for 5 minutes. Add the sage and cook for another 3-4 minutes, until the leeks are soft.
  • Step 3

    Turn the heat up, add the bacon and fry until cooked, then season to taste (pepper only, the bacon provides enough saltiness).
  • Step 4

    Toast the bread on both sides and spread over the cheese mixture, right to the edges.
  • Step 5

    Grill until the mixture has risen up and is turning golden then serve immediately with the leeks.

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