Welsh Rarebit

1kg Mature Strong Cheese, grated 8 Slices Good, White Bread 2 Leeks 400ml Guinness Worcestershire Sauce Large Knob of Butter 2tbsp Plain Flour 2tsp English Mustard Powder 1tsp Cayenne Pepper

Remove 2 inches of the hard green leaves from the leeks, then slice in half lengthways. Chop roughly into 1cm thick pieces and soften in 50g of butter.

Melt the remaining butter in a pan, incorporate the flour and leeks, and let the mixture cook until it emits a biscuity aroma without browning.

Introduce the mustard powder and cayenne pepper, stir in the Worcestershire sauce and Guinness, and gently melt in the cheese.

Once the mixture attains a consistent texture, remove it from the heat, transfer it to a shallow container, and let it set. In this state, it can be refrigerated for a couple of weeks.

Toast each piece of bread on both sides. Allow them to cool slightly, then spread one side with the rarebit mixture, aiming for about a generous 1cm thickness.

If the mixture proves difficult to spread, press it down with your fingers. Place on a baking sheet and position under the grill until it turns golden and begins to bubble nicely, grilling just beyond your comfort level to ensure the flour cooks out.

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Ingredients

• Strong Cheese

• Leeks

• White Bread

• Guinness

• Cayenne Pepper

• Butter

• Worcestershire Sauce

• Plain Flour

• English Mustard Powder

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