WELSH RAREBIT ON TOAST WITH CORN AND LEEKS
“Thick, hot cheese sauce poured liberally over toasted bread, then grilled. Say no more!”
Serves 2
EASY
GREAT VALUE Preparation: 15 minutes Cooking: 15 minutes
Woolworths Huguenot Cheddar 100 g, grated butter 1½ t
Worcester sauce 1t flour 1t sea salt and freshly ground black pepper, to taste milk 2t baby leeks 4 olive oil 1T sweetcorn 3 cobs, cooked kitke 2 slices
1 Heat the cheese, ½ t butter, Worcester sauce, flour and seasoning in a saucepan.
2 Mix well, then add the milk. Stir to form a thick paste, then set aside to cool a little.
3 Chop the leeks into small pieces, then fry in the remaining butter and the olive oil until light brown. 4 Remove the corn kernels from the cobs and char in a hot pan. 5 To assemble, toast the bread. Spread the leeks on the bread and top with some charred corn. Finish with a spoonful of Welsh rarebit sauce and place under the grill until golden and bubbling. MEAT-FREE
WINE: Woolworths Ken Forrester Chenin Blanc 2018