This delicious leek and cheese crumble with mustard, hazelnuts and parsley is easy to make and a great vegetarian dish.
- 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
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.
Transfer to a ceramic baking dish, saving 2 or 3 tbsp of the stock mixture.
Place the breadcrumbs, nuts and parsley in a food processor and whizz together until finely chopped.
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.
Top tip for making Leek and cheese crumble
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