Leek crumble

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.

First published in 2015
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Ingredients

Metric

Imperial

Leeks

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

Sauce

Crumble topping

Method

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
First published in 2015
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Marcus Wareing defines his inimitable cooking style as 'not British cuisine, not French cuisine – it’s Marcus cuisine.'

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