Welsh leek & goats' cheese rarebit

A variation on the classic recipe brings this traditional favourite bang up to date. Welsh goats' cheese comes in a variety of guises. Choose a mild, creamy one without a crust so it will easily melt into the sauce. Alternatively use Y Fenni cheese which contains mustard seed and ale.

Serves: 4
Prep: 20 minutes
Cook: 10 mins

What you need:

• 1 ciabatta loaf
• 2 medium leeks, trimmed, washed and finely shredded
• 50g/2oz butter
• 25g/1oz plain flour
• 1 x5ml tsp mustard powder
• 150ml / 1/4pt milk
• 110g / 4oz creamy Welsh goats’ cheese
• Light sprinkling sea salt and ground black pepper

What you do:

1. Cut Ciabatta loaf into 2cm / 3/4" thick slices. Place in a hot oven for 5 - 8 minutes to crisp and lightly brown. Rest on a cooling rack to keep crisp whilst preparing the rarebit.
2. Melt the butter in a medium size pan and gently sweat the leeks for 2 - 3 minutes to soften but not brown. Stir in the flour and mustard powder. Gradually stir in the milk and bring to simmering point to make a thick sauce.
3. Stir in the goats’ cheese until melted. Season well.
4. Generously spoon rarebit onto the toasted Ciabatta. Brown under the grill until bubbling and serve immediately.

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