CAERPHILLY, LEEK AND MUSTARD ON TOAST

This is a sort of less cheesy, more substantial Welsh rarebit. Leeks go splendidly with most cheeses but are a particularly good match for the more citrussy flavours of something like caerphilly. For those steering clear of bread, this would be super on cooked cauliflower or potatoes.

FOR 1

★ 1 leek, about 200g

★ 2 tbsp light olive oil

★ 2 sprigs of thyme

★ 2 tbsp water

★ 1 tbsp wholegrain mustard

★ 50g coarsely grated caerphilly

★ 1 or 2 slices of bread of your choice

★ 1 garlic clove, halved

★ sea salt and freshly ground black pepper

TO SERVE ★

chutney or tomato ketchup

★ Trim the leek, keeping as much of the green top as possible, then wash well and cut into 2cm rounds. Heat the oil in a large saucepan with a lid over a medium heat. Add the leek, thyme and water, stirring well to coat the leek with the oily water. Season with a pinch of salt and a little pepper, then cover and cook for 10 minutes, or until the leek is very tender. Shake or stir the pan occasionally to stop it sticking, and add a little more water if the pan seems to be getting too dry before the leek has softened.

★ Meanwhile, preheat the grill. Once the leek is soft and sweet, check it isn’t sitting in too much liquid – it should glisten and be just coated. If there’s too much liquid, simmer with the lid off and reduce for a minute or so before stirring in the mustard and cheese.

★ Toast the bread lightly on both sides, then rub one side of the toast with the cut side of the garlic clove. Lift out the thyme sprigs from the leek, then check the seasoning – plenty of black pepper is good. Pile the cheesy leek mixture on to the toast and grill until the cheese is melting, bubbling and starting to brown.

★ Serve with some chutney or ketchup and eat straight away.

LEFTOVERS Any cheese will work for this dish. I grate all my cheese ends, weigh them and bung them together in the freezer in a little bag or box. When I have enough, this is a great, fast dish to use them in.