Welsh rarebit topped leeks recipe

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Ingredients

500g(16oz) leeks, trimmed, cut in half lengthways, washed and cut into 3 large pieces
10g English mustard
150g(5oz) mature Cheddar cheese, grated
8 tbsp beer

If you don't have any leeks, try using spring or white onions instead

of the reference intake
Carbohydrate 4.3g Protein 11.8g Fibre 3.6g

Preheat oven to Gas Mark 6, 200ºC, 400ºF. Place the leeks in a large pan of boiling water and simmer for about 8 minutes until just starting to soften. Drain well. (Leave draining while making the topping).
Mix together the mustard, cheese and beer.
Dab dry the leeks with kitchen paper (remove a much water as possible to ensure sauce isn’t watery) and place leeks in the bottom of a shallow ovenproof dish and spoon over the cheese mixture.
Place in preheated oven for 20-25 minutes until topping has melted and is golden brown. Delicious served with roast lamb or on its own with crusty chunks of bread.