Welsh Rarebit With Leeks
Roll over cheese on toast and make way for Welsh rarebit. Melting, golden and cheesy, it makes for a comforting and satisfying lunch or suppertime meal. It takes minutes to make and contains only a few simple ingredients. This version is made with sautéed leeks which add a delicious sweetness and depth of flavour to a much loved classic.
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Tomorrow is St David’s Day, so it seems only fitting to post a Welsh recipe to mark Wales’ national day. St David (Dewi Sant) was a vegetarian after all. Besides, I receive bonus points from CT if I post a Welsh recipe.
Dive Right In
- What Is Welsh Rarebit?
- Welsh Rarebit With Leeks
- Welsh Rarebit Ingredients
- How to Make Welsh Rarebit
- Optional Extras
- How To Make Traditional Welsh Rarebit
- How To Serve Welsh Rarebit
- Other Welsh Recipes You Might Like
- Keep In Touch
- The Recipe
What Is Welsh Rarebit?
Welsh rarebit (caws pobi), or Welsh rabbit as it’s also known, is a souped up version of cheese on toast. As you’ve probably gathered by now, no rabbits are ever harmed in the making of this dish. It’s strictly vegetarian.
It’s a simple recipe whose roots go back a long way. Wholegrain bread is toasted and then topped with a savoury sauce made of cheese and a few other ingredients. It’s then grilled (broiled) or baked until melted, golden and bubbling.
The term Welsh rabbit was first recorded in 1725. It probably alluded to the frugal Welsh diet where real rabbit was not on the menu, but toasted cheese was. In those days rabbit was a luxury item, so the name likely implied that it was as good as any rabbit.
The dish soon became popular all over Britain. In 1747 Hannah Glasse published her book The Art of Cookery Made Plain and Easy. In it, she gives recipes for a Scotch, an English and a Welsh version. They’re all pretty much what we’d now call cheese on toast, but you can see where the rarebit, we all know and love today, originated.
- Scotch rabbit – melted cheese on toasted bread
- Welch rabbit – melted cheese on toasted bread with mustard
- English rabbit – bread soaked in red wine, then toasted with slices of melted cheese on top
I grew up calling it Welsh rabbit and the original name is still widely used.
The name rarebit came along a bit later. It was first recorded in 1781. Again, there’s no certainty as to why the name changed, but it most likely came about to avoid confusion. After all if you’re expecting rabbit, you might be somewhat surprised if you’re then served cheese on toast.
Although not specifically Welsh in origin, Welsh rarebit has subsequently become something of a national dish. Indeed, it has its very own National Day. September 3rd is Welsh Rarebit Day.
Welsh Rarebit With Leeks
Welsh rarebit with leeks is a family friendly recipe. It’s nutritious, tasty and contains no beer. You’ll most likely find all of the ingredients in your store cupboard or fridge, although you may need to venture out to acquire leeks.
The leeks not only make this quick and tasty Welsh rarebit a wee bit healthier, but leeks are the national emblem of Wales, so it seems entirely appropriate to include them in a recipe so close to St David’s Day.
Enjoy it for breakfast, brunch, lunch or supper, it’s bound to become one of your standbys.
Some make Welsh rabbit with a cheese sauce made with flour to thicken it, others employ an egg. I’m firmly in the egg camp. There’s already plenty of carbs in the bread without the need for additional flour. And in any case, making a roux is more of a faff. One of the joys of this dish is that it’s quick and easy.
I’ve also noted that some people butter the toast before piling it with the cheese topping. There’s really no need as there’s plenty of fat in the cheese and egg.
Leek Welsh Rarebit Ingredients
You can make traditional Welsh rarebit with simple store cupboard ingredients that you’re likely to have to hand. For this recipe, however, you also need a leek.
A full list of ingredients, with measurements, is in the recipe card at the bottom of the post.
Cheese
Cheese is the hero of this dish. A well flavoured mature cheddar cheese is best and indeed, it’s the traditional one to use for Welsh rarebit. It’s both flavoursome and quite salty. However, if you feel like going the full Welsh patriot route, try Caerphilly instead.
Egg
It’s egg that really makes the cheese topping creamy. In addition it binds it all together. Egg also adds extra protein and richness. I’ve seen recipes that use just egg yolk. That seems like a waste of an egg white to me. In any case, it’s not at all traditional.
Mustard
Mustard adds a bit of spice and a gentle heat. It’s a classic accompaniment to a good cheese sauce and is a must for Welsh rabbit. I use either English mustard or Dijon, depending on what I happen to have open at the time. Wholegrain mustard doesn’t really do the trick, but, mustard powder works.
Leek
Leeks (cennin) are the national symbol of Wales, so it’s a bit of a no brainer to add them to Welsh rarebit. In any case, leeks really enhance this sumptuous version of cheese on toast. They bring a bit of sweetness and mild oniony flavour which helps to balance out the richness of the cheese.
Just like its cousins, this delicious member of the allium family, is nutrient dense and good for general gut health. Leeks have high levels of vitamins, minerals and antioxidants. They’re a particularly good source of carotenoids, vitamin K, manganese, kaempferol and allicin.
Bread
You need something robust and hearty for Welsh rarebit. The cheese topping is quite heavy and needs some support. Wholegrain bread is ideal as is rye bread or any type of sourdough bread. All of these are a good option for gut health too.
Straightforward white bread is likely to go soggy. It also lacks much in the way of nutrients and fibre.
How To Make Welsh Rarebit
As I’ve already stated, Welsh rarebit is a quick and easy meal to make when you’re in a hurry or just need a bit of time off. It’s sure to satisfy all but the fussiest of eaters.
Step 1. Prepare Leeks
Use a medium sized leek for this recipe. It’s really important to make sure you’ve washed all of the dirt and grit out of the leek as you really don’t want this in your toasted cheese.
To do this, trim the top and bottom off the leek and discard into the compost bin. Cut it into quarters and hold under running water to wash out any debris. The tops are the bits most likely to be muddy, but you can get soil trapped further down too.
Slice the leeks into thin rings. Heat the butter in a frying pan over a moderate to low heat. Add the leeks and sauté until golden and tender, but not brown. Give them a stir from time to time to prevent burning.
Leave to cool a little whilst you make the cheese topping.
Step 2. Make Cheese Topping
With a fork, beat the egg in a bowl with the mustard, pepper and any optional additions, if using.
Grate the cheese on a coarse setting. I use a box grater* for this. Add it to the egg and give a good stir with the fork.
Add the leeks and any butter left in the pan and give another good stir.
Step 3. Toast Bread
Lightly toast the bread on both sides. You want it crisp enough to hold the filling, but not too dark as the bread will toast in the grill (broiler) later. You can use the grill (broiler) to toast the bread or do as I do and use a toaster.
I’ve gone with two large slices, but you could use four small slices instead if you prefer, or if that’s all you have.
Step 4. Grill (Broil) Cheese
Turn your grill (broiler) on to high. Spread the cheese and leek topping evenly over the toast slices.
Place the toasts on the grill (broiler) rack and grill (broil) until the topping is bubbling and golden with darker brown spots all over it.
Eat straight away whilst the rarebit is hot and gooey.
Optional Extras
Add a dash of hot sauce or Worcestershire sauce to the egg mix, if liked. If you’re vegetarian make sure you use a vegetarian Worcestershire sauce which doesn’t include anchovies.
I usually add half a teaspoon of my homemade chilli sauce. A pinch of cayenne pepper or paprika are other options for further ramping up the flavour.
Salt is also an optional extra. Cheddar cheese is already quite salty and you may get more from other additions too. So I don’t add any salt to the recipe. A twist of black pepper is always welcome though.
Serve your Welsh rarebit with a fried egg on top and it becomes ‘buck rarebit’.
How To Make Traditional Welsh Rarebit Without Leeks
To make traditional Welsh rarebit, omit the leeks in the recipe. Instead beat in two tablespoons of beer into the eggs, before adding the cheese. Welsh beer (cwrw) is a good option as is stout.
If you’re making this for children, omit the beer and use the same quantity of milk instead.
How To Serve Welsh Rarebit
Serve hot, straight from the grill. Eat on its own or, depending on personal preference, with a side dish. Here are a few options you might like.
Salad – A simple green salad or a side salad with a sharp vinigeraite dressing can help to balance the richness of the cheese sauce. Ripe tomatoes work well too.
Steamed Vegetables – Steamed vegetables such as broccoli, kale, carrots or cauliflower add a healthy and balancing component to the meal.
Chutney – Sweet and spicy chutney is an excellent foil for cheese. They go together like gin and tonic. I have three chutney recipes and all of them pair well with Welsh rarebit: spiced apple chutney, best beetroot chutney and rhubarb and ginger chutney.
Pickles – Pickles, such as gherkins, pickled beetroot or my carrot pickles add a tangy and refreshing element.
Beer – Welsh rarebit is traditionally served with a pint of beer, ale or stout. These complement the robust cheese and mustard flavours in the recipe.
Other Welsh Recipes You Might Like
Keep in Touch
Thank you for visiting Tin and Thyme. If you make this Welsh rarebit, I’d love to hear about it in the comments below. Do you have any recommendations or advice for making cheese on toast?
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Choclette x
Leek Welsh Rarebit. PIN IT.
Welsh Rarebit With Leeks
Equipment
Ingredients
- 15 g unsalted butter
- 1 medium leek washed and thinly sliced
- 1 large egg
- ½ tsp English mustard or ¼ tsp dried mustard powder
- 1 grind black pepper
- 100 g mature cheddar cheese grated
- 2 slices wholemeal bread (or sourdough) thickly sliced & lightly toasted
Instructions
- Melt the butter in a large frying pan, then add the leeks and fry over a low to medium heat for ten minutes until they’re soft and tender. Stir from time to time to ensure they don’t burn. Remove the pan from the heat and allow it to cool a little.15 g unsalted butter, 1 medium leek
- Meanwhile break the egg into a bowl and beat it together with the mustard, pepper and any other optional additions. A fork works well for this.1 large egg, ½ tsp English mustard, 1 grind black pepper
- Stir in the grated cheese, followed by the leeks.100 g mature cheddar cheese
- Turn the grill (broiler) on to high.
- Spread the cheese and leek mixture evenly over the toast slices, then grill (broil) for three minutes or until the rarebit is melted, bubbling and golden.2 slices wholemeal bread
Notes
Nutrition Estimate
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I’ve never made a welsh rarebit before, but oh my was this delicious! Super comforting and flavorful!
So glad you discovered Welsh rarebit Katie. It’s a British classic.
Pure comfort food and my new favorite lunch! I’m loving your recipes – thank you!
Comfort food for sure and it does make the perfect lunch. Thank you for your kind words.
oh man I will be dreaming about those tonight…so good!
Agree, such an indulgent lunch, but Welsh rarebit is just so good.
i think we called it rabbit as children. Mum used to make this for us when we were children. I’ve never been able to make it the same 🙁 Must try this.
Well there seem to be two main camps on how to make it. My way, with an egg and then there’s actually making a cheese sauce with flour. So maybe your mum made it one way and you’ve tried the other?
At last I know how to make a proper Welsh Rarebit. Sounds extra nice with the leek mixed with it.
Thanks for expanding my knowledge. :))
Yay! Thank you Mary. This is my favourite way to make it and the leeks are a very positive addition. Hope you give it a go.