St David’s Day Starter: Welsh Rarebit Souffle with Crispy Leeks

Welsh rarebit souffle

Before the seasons turn and winter becomes spring, this St David’s Day celebrate one last round of comfort food with this spin on a traditional Welsh food.


40g butter

40g plain flour

300ml whole milk

1 tsp Welsh Red Mustard

A pinch of cayenne

3 tsp Worcestershire sauce

150g Caerphilly Cheese

50g parmesan, finely grated

1 leek

15g Cornflour

6 eggs, separated

The Souffle

Preheat the oven to 200C (180C fan)/gas 6 and generously grease four 23-24cm souffle or baking dishes with butter. Melt the butter in a pan, and stir in the flour. Cook over a medium-high heat, stirring constantly for 3-4 minutes, until it turns golden, then slowly whisk in the milk until smooth.

Turn the heat down to medium and cook gently until it comes to the boil, then simmer for 5 minutes, stirring, until thickened, then transfer to a bowl and set aside to cool slightly.

Stir in the red mustard, cayenne, half the cheese and all the parmesan into the sauce and, when smooth, add the egg yolks, one at a time. Add the rest of the cheese.

In a large, clean bowl, whisk the egg whites until stiff, then stir a few spoonful’s of the egg whites into the cheese mixture to lighten it. Very gently fold in the remainder with a spatula or metal spoon. Spoon the mixture into the dishes, being sure not to fill them to the top.

The Leeks

Cut the leek into half centimetre rings and toss in the seasoned cornflour, fry in small batches until crispy.

Serve with a small salad of Bardsey apple, radish and crunchy lettuce.


The techniques used in this recipe are taught to our apprentices through our apprenticeship programme. For more information on our apprenticeships click here or contact us at