Welsh rarebit on toast with corn and leeks

Welsh rarebit on toast with corn and leeks

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  • 2
  • Easy
  • 15 minutes
  • 15 minutes
  • Woolworths Ken Forrester Chenin Blanc 2018


  • 100 g Woolworths Huguenot Cheddar, grated
  • 1½ t butter
  • 1 t Worcester sauce
  • 1 t flour
  • sea salt and freshly ground black pepper, to taste
  • 2 t milk
  • 4 baby leeks
  • 1 T olive oil
  • 3 cobs sweetcorn, cooked
  • 2 slices kitke

Cooking Instructions

Heat the cheese, ½ t butter, Worcester sauce, flour and seasoning in a saucepan.

Mix well, then add the milk. Stir to form a thick paste, then set aside to cool a little.

Chop the leeks into small pieces, then fry in the remaining butter and the olive oil until light brown.

Remove the corn kernels from the cobs and char in a hot pan.

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.

Cook's note: Thick, hot cheese sauce poured liberally over toasted bread, then grilled. Say no more.

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Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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