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Leek crumble

Leek crumble

Leek crumble

PT1H

Why not try?

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 chicken stock
  • 200ml of milk
4
Add the cheddar, salt and two mustards and mix to combine. Pour the sauce over the leeks to cover
  • 50g of smoked cheddar, grated
  • 1 tbsp of wholegrain mustard
  • 1 tsp English mustard
  • 1/2 tsp salt
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
  • 100g of rolled porridge oats
  • 100g of wholemeal flour
  • 2 tbsp of thyme leaves
  • 1/2 tsp salt
  • 25g of butter
  • 25g of sesame seeds
  • black pepper
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
  • 100g of cheddar, grated
  • 1 tsp wholegrain mustard

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Leek crumble

 
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