Bacon, Blue Cheese & Leek Rarebit

Dominic Franks shares a favourite recipe for a simple but delicious family snack.

As the days get longer and we get rare glimpses of actual sunshine, my thoughts turn to lighter dishes. Don’t get me wrong, I still want comfort food, we’re not completely out of the rainy woods yet but it doesn’t all have to be about stodgy food and that’s where my take on a Welsh Rarebit is perfect.

With sautéed bacon and leeks plus a creamy blue cheese, it’s a super-simple, fast and great way to fix hunger if you’re looking for something new to try.

METHOD:

• Place a frying pan onto a medium heat, add a heart of olive oil and a little nob of butter and throw in the bacon. Fry until dark but still soft. Stir in the leeks and gently sauté for a few minutes until the leeks are soft and the bacon has started to crisp.
• Add the flour and stir well. Pour in the beer and stir until the liquid thickens. Stir in the mustard and crumble over two-thirds of the Golden Blue. Stir until the cheese begins to melt. Allow the sauce to cool for 5 mins.
• Carefully spread the cheese sauce over the toast then place it back under the grill until it begins to bubble and turn golden on top.
• Use the remaining Golden Blue to sprinkle over the top once it’s out of the grill. Dress with chopped fresh chives or flat leaf parsley.
  Note: If you want to make this alcohol-free, you can use an alcohol-free beer, or a simple vegetable stock would work too.

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