Shopping Basket

No. Items: 3Total: £43.99
River Cottage Membership Subscription£35.00
Seed Project 2010£0.00
Sea Fishing: River Cottage Handbook No. 6£8.99
Discounts & offers may applyView or Edit Items

Go to checkout 


		    $('#MainImage img:first').fadeIn(2000);
		    $('#MainImage').cycle({
			    fx: 'wipe',
		        speed:  'fast',
			    delay: 1000,
			    timeout: 10000,
			    next:   '#Next',
		        prev:   '#Prev',
		        pager:  '#Nav ul',
		        pagerAnchorBuilder: function(idx, slide) {
		            return '#Nav li:eq(' + idx + ') a';
		        }
	        });
    

            $('#Message img:first').fadeIn(2000);
		    $('#Message').cycle({
		        speed:  'fast',
			    delay: 1000,
			    timeout: 10000,
			    next:   '#Next',
		        prev:   '#Prev',
		        pager:  '#Nav ul',
		        pagerAnchorBuilder: function(idx, slide) {
		            return '#Nav li:eq(' + idx + ') a';
		        }
		    });

Leeky Welsh Rarebit

Leeky Welsh Rarebit

A good Welsh rarebit is so much more than cheese on toast. It’s quick-fix comfort food of the highest order, and a great dish with which to confront a cold snap. It’s an easy recipe to improvise once you get the knack, but worth having fixed quantities to get you started. The addition of leeks is quite optional but it is very delicious, and makes more of a meal of it. And it also helps to make sense of the Welsh sobriquet. Serves 4–6


Ingredients:

2 leeks, finely sliced
15g butter
1 tablespoon oil
6 thick slices of bread
For the cheese mixture:
50g butter
50g plain flour
300ml hot beer (bitter or pale ale, not lager)
150g mature Cheddar cheese, grated
English mustard
Worcestershire sauce
freshly ground black pepper


Sweat the leeks in the butter and oil for about 10 minutes, until tender but not coloured. Meanwhile, for the cheese mixture, melt the butter in a small saucepan over a low heat, then stir in the flour to make a thick roux. Cook for a couple of minutes, stirring to prevent the roux burning. Stir in the hot beer by degrees, until you have a very thick, smooth sauce. Add the grated cheese and stir until melted. You should now have a thick paste. Season well with a blob of English mustard, a good splash of Worcestershire sauce and a few twists of black pepper. Now stir the leeks into the mixture if you’re using them. Lightly toast the bread, then pile up the cheesy mixture on each slice. Flash under a hot grill for a few minutes, until browned and bubbling.