• 30g butter, softened
  • 1 large leek, trimmed
  • 2 thick slices wholemeal or wholegrain or soda bread
  • ½ tsp English mustard powder
  • 125g cooked crabmeat, a mixture of brown and white
  • a pinch grated nutmeg
  • 40g cheddar cheese, grated


  • STEP 1

    Melt half the butter in a small frying pan. Slice the leek into thin discs and toss in the hot butter. Season with lots of black pepper and fry gently for about 5 minutes until the leek is soft and translucent, stirring every now and then. Any excess liquid should have gone, but the leek should still be moist.

  • STEP 2

    Meanwhile, heat the grill to hot. Put the bread on a baking tray and toast on both sides. Spread with butter.

  • STEP 3

    Stir the mustard and crabmeat into the softened leek and add a little grated nutmeg. Cook until the mixture is warmed through, then distribute between the slices of toast. Scatter the cheese on top. Return to the grill for a few seconds until the cheese is melted and lightly brown. Slide onto 2 plates and serve hot.


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