Gammon and leek crumble

1 hour 10 minutes


For the filling

  • 400g of gammon, cooked and shredded
  • 1 onion, finely chopped
  • 3 leeks, sliced
  • 1 garlic clove, finely chopped
  • 2 tbsp of plain flour
  • 100ml of double cream
  • 300ml of ham stock, reserved from cooking the gammon, or chicken stock
  • 1 tbsp of wholegrain mustard
  • butter, for frying

For the crumble

  • 300g of plain flour
  • 150g of unsalted butter, cold, cut into cubes
  • 100g of Parmesan, finely grated
  • 2 sprigs of thyme, leaves picked
  • ground black pepper


Preheat the oven to 200°C/gas mark 6
Place a wide saucepan on the hob over a medium heat and add a healthy knob of butter. When it has melted, add the onion and leek and cover and gently cook for about 10 minutes, stirring every now and then. Then add the garlic, cover and cook for a further 5 minutes
Bring the heat up and sprinkle the flour over the onion and leek and stir in. Then, gradually add your stock, bit by bit to thicken the mix. Take off the heat and then add the cream, shredded gammon and mustard and stir through
Next, make your crumble by sifting the plain flour into a large bowl and add the cubes of butter. Using your fingertips, rub the flour and butter together until they form into crumbs. Add the parmesan cheese and thyme leaves and a good twist of ground black pepper and mix together
Pour the gammon and leek mix into a ceramic baking dish and scatter the crumble evenly on top. Place in the oven and back for 30 minutes or until the top becomes golden
Serve with green vegetables such as tenderstem broccoli