Leek crumble

PT1H

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Ingredients

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Imperial

Leeks

  • 4 leeks, white part mainly, cut into 2cm rounds
  • 25g of butter

Sauce

Crumble topping

1
Preheat the oven to 180°C/gas mark 4
2
Add the butter to a large frying pan and set over a medium heat. When foaming, add the leeks and fry until almost cooked with a slight colour. Pour into 4 individual oven dishes, or one big ovenproof dish and leave to one side
  • 25g of butter
  • 4 leeks, white part mainly, cut into 2cm rounds
3
Melt the butter in a medium-sized saucepan. Add the flour and cook for 5 minutes, stirring to avoid lumps. Whisk in the stock followed by the milk and cook until thick, making sure you stir continuously
  • 50g of butter
  • 50g of plain flour
  • 200ml of milk
  • 200ml of chicken stock, or vegetable stock if making for vegetarians
4
Add the cheddar, salt and two mustards and mix to combine. Pour the sauce over the leeks to cover
5
To make the topping, combine the oats, flour, sesame seeds, thyme and seasoning in a large bowl. Add the butter and rub the mixture together until the it resembles breadcrumbs
6
Add the cheese and mustard, mix again and sprinkle over the leeks. Place in the oven for 20 minutes until the topping is a nice golden-brown and the filling is bubbling. Serve with tomato chutney and salad
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