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Welsh rarebit topped leeks recipe

Welsh rarebit topped leeks recipe

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  • Serves 4
  • 15 mins to prepare and 25 mins to cook
  • 193 calories / serving
  • Vegetarian


  • 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
If you don't have any leeks, try using spring or white onions instead

Each serving contains

  • Energy

  • 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


  1. 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).
  2. Mix together the mustard, cheese and beer.
  3. 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.
  4. 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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