Welsh rarebit topped leeks recipe

  • Serves 4
  • 15 mins to prepare and 25 mins to cook
  • 193 calories / serving
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Preheat oven to Gas Mark 6, 200ºC, 400ºF. Place the leeks in a large pan of boiling water and simmer for about 8 minutes until just starting to soften. Drain well. (leave draining while making the topping).  

Mix together the mustard, cheese and beer.

Dab dry the leeks with kitchen paper (remove a much water as possible to ensure sauce isn’t watery) and place leeks in the bottom of a shallow ovenproof dish and spoon over the cheese mixture.

Place in preheated oven for 20-25 minutes until topping has melted and is golden brown. Delicious served with roast lamb or on its own with crusty chunks of bread.

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  • Ingredients

  • 500g(16oz) leeks, trimmed, cut in half lengthways, washed and cut into 3 large pieces
  • 10g English mustard
  • 150g(5oz) mature Cheddar cheese, grated
  • 8 tbsp beer
  • Energy 805kj 193kcal 10%
  • Fat 14g 20%
  • Saturates 8g 42%
  • Sugars 3g 4%
  • Salt 0.9g 15%

of the reference intake
Carbohydrate 4.3g Protein 11.8g Fibre 3.6g


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