Welsh rarebit with leeks, bacon and sage

Meat mains

Welsh rarebit with leeks, bacon and sage

Name: Welsh rarebit with leeks, bacon and sage
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2

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.

Ingredients

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

Method

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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