leek rarebit

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snacks and sides | serves 2
1. In a large pan, gently sauté the leeks with a large knob of butter and the thyme leaves, until softened. Mix crème fraîche with the grated cheese. In a small pan reduce the ale, mustard and worcestershire sauce. When thick, add this mixture to the cheesy crème fraîche. Season well with salt and pepper and beat in the egg yolks.
2. Toast the bread and spread with butter, add a spoonful of sautéed leeks and top with the cheese mixture then grill until bubbling. Serve with extra worcestershire sauce.

Recipe by Georgie Socratous, Photography by Sam Stowell
• from Jamie Magazine issue 7

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ingredients

• 2 large leeks, washed and sliced
• butter
• 2–3 sprigs of thyme, leaves picked
• 150ml crème fraîche
• 175g cheddar cheese, grated
• 150ml brown ale
• 1 cinnamon stick
• 1 tsp English mustard
• 2 tsp worcestershire sauce
• 2 egg yolks
• 4 slices of bread