Welsh Rarebit with Buttered Leeks & Ham

This Welsh Rarebit recipe takes cheese on toast to a whole new level! Made with a rich, creamy cheddar and ale sauce, then grilled until golden and bubbling, this is the ultimate comfort food. Paired with buttery leeks and optional ham on toasted sourdough, it’s simple, indulgent, and packed with flavour.

Watch The Recipe Video Below

Welsh Rarebit with Buttered Leeks & Ham

4 Servings

Ingredients

250g x Mature Cheddar Cheese, grated

50g x Butter

50g x Plain (all-purpose) Flour

150ml x Ale (pale or dark)

150ml x Milk

1 heaped teaspoon x English Mustard

1 teaspoon x Worcestershire Sauce

Small pinch white pepper

Toppings

2 x Leeks

30g x Butter

Salt, to taste

Sourdough Bread

Optional: Sliced Ham

Method

Grate the cheddar cheese and set aside.

Place a saucepan over medium-low heat and melt the butter. Add the flour and cook gently, stirring continuously, until the mixture turns lightly golden and develops a nutty aroma.

Gradually pour in the ale a little at a time, stirring constantly until smooth. Slowly add the milk, continuing to stir until fully combined.

Add the English mustard, Worcestershire sauce, and white pepper. Allow the sauce to simmer gently for 5–10 minutes, stirring continuously, until thickened.

Remove the pan from the heat. Add the grated cheese gradually, a handful at a time, stirring until melted before adding more.

If the sauce becomes oily or starts to split, add a small splash of water or milk to bring it back together. If the cheese is not fully melting place over a gentle heat until melted.

Transfer the mixture to a tray or bowl. Press parchment paper directly onto the surface to prevent a skin forming. Refrigerate until firm.

Slice the leeks lengthwise, wash thoroughly, then slice thinly. Heat a frying pan over medium heat, add the butter, and cook the leeks with a pinch of salt until soft and tender.

Lightly toast the sourdough slices under a grill (broiler) until just golden.

Spread a layer of buttered leeks over the toast. Add ham if using, followed by a little more leeks. Take the chilled rarebit mixture and pile it generously on top, spreading it to cover and seal the edges.

Place under a hot grill (broiler) and cook until the top is golden, bubbling, and lightly charred. Optionally, add a splash of Worcestershire sauce halfway through cooking.

Remove from the grill, allow to cool slightly, then slice and serve immediately.

Notes

Letting the mixture cool before grilling is key to achieving a crisp top and a soft, melty centre

Use a good-quality ale for the best flavour

Avoid adding cheese over direct heat to prevent the sauce from splitting