Cheesy leek crumbleby Maria Barlow |
| Preperation time: 15 mins Cooking time: 50 mins Serves: 6 |
| Recipe Ingredients |
| 50g butter; 1.3kg small leeks, trimmed and sliced; 4 cloves garlic, peeled and crushed; 1 large baking potato, diced; 2 tsp plain flour; 600ml vegetable stock; 142ml double cream; 1 tbsp green peppercorns in brine, drained and crushed; 4 tbsp freshly chopped parsley; 150g mature cheddar, grated; For topping: 275g plain flour; 150g butter, diced; 115g porridge oats. |
| Recipe Method |
| Melt the butter in a pan and gently cook the
leeks for 5 minutes. Add the garlic, potato and flour and cook,
stirring for a further minute. Add the stock. Bring to the boil and simmer for 2 minutes. Add the cream, green peppercorns, parsley and cheddar. Season and pour into a large ovenproof dish. Make the crumble topping by putting the flour and butter into a blender and whizz until mixture is like coarse breadcrumbs. Mix in the oats and season. Sprinkle over the leeks and bake for 40 minutes at 190c/gas5 until the crumble turns pale golden. |
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