Welsh Leek and Cheddar Rarebit on Sourdough

When simple is best. This dish is a twist on a classic and trust us, it's delicious. A versatile dish, try goats cheese and a walnut sourdough for a different variation in flavour.

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Prep: 15mins

Ready in: 25mins

Serves: 4


sourdough loaf 

2 medium leeks 

2 Tbsp butter 

2 Tbsp flour 

1 tsp mustard powder 

1 cup milk 

1 ½ cups aged cheddar 

2 Tbsp thyme leaves (optional) 


  1. Prepare sourdough 

Preheat oven to high grill. Slice sourdough on an angle 2-3cm thick until you have 8 slices. Place on a lined oven tray and brush both sides with olive oil. Grill on middle-upper oven rack for about 2 minutes each side until lightly toasted. 

  1. Cook Leeks 

Discard dark green tops of leeks and finely slice white and light green parts. Melt butter in a large fry-pan on medium heatAdd leeks and cook with a pinch of salt for 3-4 minutes until soft but not brown.  

  1. Make sauce 

Grate cheddar. Add flour and mustard powder to leeks and stir to coat. Gradually pour in milk, stirring continually. Simmer on a low heat for 3-4 minutes until sauce thickens. Remove from heat, add cheese and stir until just meltedSeason 

  1. Cook rarebit 

Carefully spoon rarebit sauce onto toasted sourdough and grill for 1-2 minutes or until bubbling and lightly brown. Roughly chop thyme leaves. 

  1. To serve 

Sprinkle thyme leaves on rarebit, season to taste and serve immediately with your favourite chutney or relish

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