Leek Crumble Recipe - Great British Chefs

Main
easy
4
60 minutes

PT1H

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.

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Ingredients

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Metric

Imperial

Leeks

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

Sauce

50g of butter
50g of plain flour
200ml of chicken stock, or vegetable stock if making for vegetarians
200ml of milk
50g of smoked cheddar, grated
1 tbsp of wholegrain mustard
1 tsp English mustard
1/2 tsp salt

Crumble topping

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

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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

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

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

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

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

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