Welsh Leek and 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


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 

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.

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.

Stir in the goats’ cheese until melted. Season well.

Generously spoon rarebit onto the toasted Ciabatta. Brown under the grill until bubbling and serve immediately.

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