Welsh Rarebit with Buttered Leeks and Ham
Cheesy Welsh rarebit mixture chilled then grilled on sourdough, topped with buttered leeks and ham.
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- •250 g Mature cheddar cheesegrated
- •50 g Butter
- •50 g Plain flour
- •150 ml Ale
- •150 ml Milk
- •1 heaped tsp English mustardheaped
- •1 tsp Worcestershire sauceplus extra splash to finish (optional)
- •White peppersmall pinch
- •2 Leekssliced thinly after washing
- •30 g Butterfor cooking leeks
- •Saltpinch
- •Sourdough bread slicestoasted under grill
- •Ham(optional)sliced
- 1
Grate the mature cheddar cheese and set aside.
1 min
- 2
Melt 50 g butter in a pan. Add the plain flour and cook gently, stirring continuously, until lightly golden and nutty.
5 min
- 3
Gradually pour in the ale a little at a time, stirring constantly until smooth.
2 min
- 4
Slowly add the milk, continuing to stir until fully combined.
2 min
- 5
Stir in the English mustard, Worcestershire sauce, and a small pinch of white pepper.
1 min
- 6
Simmer gently for 5 to 10 minutes, stirring continuously, until thickened.
10 min
- 7
Remove from the heat and add the grated cheese gradually, a handful at a time, stirring until melted before adding more.
4 min
- 8
Transfer the mixture to a tray or bowl. Press parchment paper directly onto the surface and refrigerate until firm.
2h 0m
- 9
For the topping, slice the leeks lengthwise, wash thoroughly, then slice thinly.
5 min
- 10
In a frying pan over medium heat, melt 30 g butter and cook the leeks with a pinch of salt until soft.
10 min
- 11
Lightly toast slices of sourdough under a hot grill until golden.
3 min
- 12
Assemble: spread a layer of buttered leeks over the toast, add sliced ham (optional), then a little more leeks.
3 min
- 13
Spoon the chilled rarebit mixture onto the toast, sealing the edges, then add more on top until generously covered.
4 min
- 14
Grill until the top is golden, bubbling, and lightly charred. Finish with an optional splash of Worcestershire sauce.
4 min
- 15
Cool slightly, then slice and serve immediately.
2 min
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