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Leek and cheese crumble

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Leek and cheese crumble
  • Serves: 4

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

 

This delicious leek and cheese crumble with mustard, hazelnuts and parsley is easy to make and a great vegetarian dish.

Ingredients

  • 500g leeks (trimmed)
  • 400ml light stock
  • 100ml single cream
  • 1tbsp wholegrain mustard
  • 100g breadcrumbs (white)
  • 30g skinned hazelnuts
  • 2tbsp parsley, roughly chopped
  • 125g vegetarian Caerphilly, Lancashire or Cheshire cheese, finely grated or crumbled

That's goodtoknow

cartoon image of chef

Cheryl Payne, 32, from Co. Durham says when you're cooking with low-fat cheese, put a little butter or oil on to get it to melt properly

Method

  1. Pre-heat oven to 200°C (400°F, gas mark 6). Slice the leeks into thick circles (no larger than 2cm) and place in a large saucepan with the stock, cream and mustard. Cook gently for 15 mins until starting to soften.
  2. Transfer to a ceramic baking dish, saving 2 or 3 tbsp of the stock mixture.
  3. Place the breadcrumbs, nuts and parsley in a food processor and whizz together until finely chopped.
  4. Scatter the crumble and cheese over the leeks and drizzle the remaining stock mixture over the top. Bake for 10-15 mins until starting to turn crisp and golden. If necessary, finish under the grill.

© The Vegetarian Society - Recipe created by the Cordon Vert cookery school www.vegsoc.org

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