Welsh leek and goat's cheese rarebit

22 February 2018

This variation of a classic Welsh recipe uses softened buttery leeks and creamy Welsh goat's cheese to bring the recipe up-to-date.

Preparation time

20 minutes

Cooking time

10 minutes




  • 1 ciabatta loaf
  • 2 medium leeks, trimmed, washed and finely shredded
  • 50g/2oz butter
  • 25g/1oz plain flour
  • 1 tsp/5ml mustard powder
  • 150ml/¼ pt milk
  • 110g/4oz creamy Welsh goat's cheese
  • Light sprinkling of sea salt and ground black pepper


Welsh goat's cheese comes in a variety of guises. Choose a mild, creamy one without a crust so it will easily melt into the sauce. Alternatively use Y Fenni cheese which contains mustard seed and ale.

1. Cut ciabatta loaf into 2cm/ ¾” thick slices. Place in a hot oven for 5 – 8 minutes to crisp and lightly brown. Rest on a cooling rack to keep crisp whilst preparing the rarebit.

2. Melt the butter in a medium size pan and gently sweat the leeks for 2 -3 minutes to soften but not brown. Stir in the flour and mustard powder. Gradually stir in the milk and bring to simmering point to make a thick sauce.

3. Stir in the goats’ cheese until melted. Season well.

4. Generously spoon rarebit onto the toasted ciabatta. Brown under the grill until bubbling and serve immediately.

Our thanks to www.british-leeks.co.uk for this recipe.

Visit our British recipes section for more traditional food ideas

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