Delicious alongside a roast or bangers and mash, Marcus Wareing's leek crumble recipe is the perfect side option. This savoury version of the classic dessert includes cheese and thyme for added flavour

Preheat the oven to 180°C/gas mark 4
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
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
Add the cheddar, salt and two mustards and mix to combine. Pour the sauce over the leeks to cover
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
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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  • 4 leeks, white part mainly, cut into 2cm rounds
  • 25g of butter


  • 50g of butter
  • 50g of plain flour
  • 200ml of chicken stock
  • 200ml of milk
  • 50g of smoked cheddar, grated
  • 1 tbsp of Wholegrain Mustard
  • 1 tsp of English mustard
  • 1/2 tsp of salt

Crumble topping

  • 100g of wholemeal flour
  • 100g of rolled porridge oats
  • 2 tbsp of thyme leaves
  • 1/2 tsp of salt
  • 25g of butter
  • 1 tsp of Wholegrain Mustard
  • freshly ground black pepper
  • 100g of cheddar, grated
  • 25g of sesame seeds

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Marcus Wareing's leek crumble is a masterclass in comfort food - leeks combined with a mustardy béchamel sauce and topped with an oat and thyme crumble

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