Directions:

• Light the barbecue and when the coals have died down to a glowing ember, grill the leeks until soft. Finely slice and set aside.
• In a medium saucepan, melt the butter, mustard and Worcestershire sauce together. Stir in the flour and cook for 2 minutes, stirring continuously with a wooden spoon, until slightly sandy in texture. Whisk in the ale and cook for a further 3–4 minutes until it becomes a smooth, thick paste. Whisk in the cheddar and soft goats' cheese until smooth. Set aside to cool while you make the salad.
• In a small bowl, mix together the vinegar and oil and add the crushed hazelnuts. Arrange the salad leaves a large bowl, crumble over the goats' cheese and dress with the hazelnut vinaigrette.
• Preheat the grill and gently toast the bread on both sides. Cover with the chopped leeks and divide the rarebit between the four slices. Place on a baking tray and put under the grill for 5–6 minutes until golden and bubbling. Slice in half and serve on a board along with the grapes and salad.