Elevate cheese on toast with the addition of sautéed leeks, and flirt with rarebit territory by using mustard and a Welsh cheese
Thinly slice 1 large leek, discarding any particularly thick, dark green leaves, and wash thoroughly. Put the sliced leek in a deep saucepan over a low heat with 30g of butter and cover with a lid. Let the leek cook in the butter for 10-15 minutes until they are softened. Don’t let it brown.
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