- 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
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.