Truffled leek rarebit recipe by Lucy Cuthbert and Betty Cuthbert

This is one of our best midwinter sellers at the Allotment Kitchen, our cafe at Stepney City Farm. It’s the ultimate comfort food, and tastes even better if the leeks are homegrown.

Serves 4
leek 1 large or 2 small, washed and finely sliced
unsalted butter 125g
plain flour 100g
light ale 250ml
dijon mustard 1 tbsp
strong cheddar 150g, or other mature hard cheese – we use Lincolnshire Poacher
Worcestershire sauce a dash
salt and freshly milled black pepper
good quality sourdough bread 4 thick slices
truffle oil for drizzling
chives a small handful, very finely chopped

Fry the leek in 25g of the butter until soft (about 5 minutes), then set aside.

In a separate saucepan, melt the remaining 100g butter and add the flour. Stir to cook out the flour for about 1 minute, then gradually add the ale, whisking as you do so. Whisk in the mustard, cheese and Worcestershire sauce, and season with salt and pepper to taste. Combine the cooked leeks with the cheese mixture.

Toast your bread, then pile on the cheesy leeks and place under a hot grill until golden and bubbly. Drizzle with truffle oil and top with the chopped chives. If you’re not a truffle fan, try subbing it with black bean rayu or chilli oil.

Lucy Cuthbert and Betty Cuthbert are co-owners of Allotment Kitchen at Stepney City Farm, London E1