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    Welsh Rabbit with Roasted Leeks

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    Welsh Rabbit with Roasted Leeks

    Welsh rabbit is a classic with a bona fide pedigree

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4


    • 2 leeks, washed, in 2cm-thick slices
    • 3 tbsp olive oil
    • ½ tsp english mustard powder
    • 2 tbsp lemon juice
    • 4 granary malted brown bread
    • 250g Caerphilly cheese, rind removed, grated
    • 90 ml ale
    • 1 tsp worcestershire sauce
    • a pinch cayenne pepper
    • 1 egg yolk


    1. Preheat the oven to 200˚C/gas 6.
    2. Toss the leeks with 2 tbsp olive oil in a large roasting tray and season. Spread the leeks out and roast for 25–30 minutes, or until golden, turning several times.
    3. While they are cooking, mix the mustard with the lemon juice until smooth and slowly whisk in the remaining olive oil until emulsified. Set aside.
    4. Take the leeks out of the oven and toss them in the vinaigrette. Cover loosely with foil and keep warm.
    5. Preheat the grill and toast the bread until quite golden on both sides. Combine the cheese, ale, Worcestershire sauce and cayenne pepper in a small saucepan and heat gently over a low heat until the cheese has melted. The mixture may look very runny, but don’t worry – take off the heat and leave for 2–3 minutes to cool slightly, which will make it thicken and come together more, then beat in the yolk.
    6. Place the toast in a snug ovenproof dish or baking tray and pour over the cheese mixture. Place under the hot grill for about 1 minute, until bubbling and tinged with gold. Serve a hunk of the cheesy bread with a spoonful of leeks.

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