Phil's cheesy leeks on toast

With just three weeks to go until Spring - Phil Vickery has headed down to Terry’s Allotment in Wales to make use of this season’s freshest ingredients.

And, ahead of St David’s Day, Phil prepares his twist on Welsh Rarebit.

Serves 2

INGREDIENTS:

2 tbsp olive oil

2 medium leeks, washed really well and very finely sliced

dash water

35g butter, softened

30g plain flour

300ml milk

½ x 10g vegetable stock cube

175g unpasteurised Gorwydd Caerphilly cheese, half of the cheese grated and the remainder cut into ½ cm cubes

2 tsp English mustard

Salt and ground pepper

4 pieces of sourdough

olive oil

crispy fried leeks and bacon, to sprinkle on top

METHOD

• Warm the olive oil in a pan and add the leeks with a little water, then cover with a tight-fitting lid and cook for 2-3 minutes to soften. Drain well in a colander.

• Place the milk and stock cube into a pan bring to the boil.

• Meanwhile mix the butter and flour together, to form a paste.

• Once the milk is boiling, turn down the heat to a simmer, then whisk in the butter and flour mixture and cook for 1 minute - the sauce needs to be nice and thick. Add the mustard and pepper.

• Take off the heat and stir in ¾ of the cheese and the warm leeks.

• Slice the bread on a long angle, then brush with a little olive oil.

• Griddle or toast the bread, then serve the leeks spooned over, sprinkle over a little more cheese and the crispy leeks and bacon, if using.