Ready in: 25mins
1 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)
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.
Discard dark green tops of leeks and finely slice white and light green parts. Melt butter in a large fry-pan on medium heat. Add leeks and cook with a pinch of salt for 3-4 minutes until soft but not brown.
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 melted. Season.
Carefully spoon rarebit sauce onto toasted sourdough and grill for 1-2 minutes or until bubbling and lightly brown. Roughly chop thyme leaves.
Sprinkle thyme leaves on rarebit, season to taste and serve immediately with your favourite chutney or relish