Leek crumble
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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
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
SAVE RECIPE
Method
1
Preheat the oven to 180°C/gas mark 4
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
- 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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