A variation on the classic recipe brings this traditional favourite bang up to date. Welsh goats’ cheese comes in a variety of guises. Choose a mild, creamy one without a crust so it will easily melt into the sauce. Alternatively use Y Fenni cheese which contains mustard seed and ale.
Prep 20 minutes
Cook 10 mins
1 ciabatta loaf
2 medium leeks, trimmed, washed and finely shredded
25g/1oz plain flour
1 x5ml tsp mustard powder
150ml / 1/4pt milk
110g / 4oz creamy Welsh goats’ cheese
Light sprinkling sea salt and ground black pepper
Cut Ciabatta loaf into 2cm / 3/4" thick slices. Place in a hot oven for 5 - 8 minutes to crisp and lightly brown. Rest on a cooling rack to keep crisp whilst preparing the rarebit.
Melt the butter in a medium size pan and gently sweat the leeks for 2 - 3 minutes to soften but not brown. Stir in the flour and mustard powder. Gradually stir in the milk and bring to simmering point to make a thick sauce.
Stir in the goats’ cheese until melted. Season well.
Generously spoon rarebit onto the toasted Ciabatta. Brown under the grill until bubbling and serve immediately.