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.
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Ingredients
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
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
- 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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