LEEKS are in season at the moment and a neighbour dropped by to give me half a dozen. I was delighted and set about making a big saucepan of Leek, Potato and Bacon Soup. This is a real winter warmer - tasty, substantial and filling.
I still had some leeks left over so for a delicious lunch the next day I rustled up Riverford Rarebit, one of my favourite dishes, the recipe for which I found on the Riverford Organic Farms website. Take a look - there are lots of wonderful recipes there.
A little oil for frying, e.g. vegetable or sunflower
3 leeks, finely chopped
2 skinless chorizo sausages, diced (the skins will peel off if you dip the sausage in cold water)
4 slices of sourdough, workers white, or malted bloomer bread
In a frying pan with a little oil (you won’t need much as the chorizo will provide some fat) sauté the finely chopped leeks and a couple of diced skinless chorizo.
Toast four slices of workers white, malted bloomer or, even better, sourdough and place on a baking tray. Cover with finely sliced strong, dry cheddar. Slicing seems to work better than grating.
Put in a hot oven or under a not too fierce grill until the cheese has melted.
Spread on the leek and chorizo combo and grill/bake for another five minutes.
If you are the proud owner of anything akin to a George Foreman Grill you can scoop some of the crumb out of a bap and replace with the mix. Give it five minutes with the lid down for a crunchy panini/toastie.
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