Recipes>Leek Recipes
Leek Crumble
by Marcus Wareing from The Gilbert Scott Book of British Food
Easy
Serves 4
Ideal for getting vegetables into your meals, this savoury leek crumble is an easy midweek dish. The recipe has extra flavour from smoked cheese and thyme.
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From the book
The Gilbert Scott Book of British Food
Marcus Wareing
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Introduction
This is a good dish to encourage children to learn to love vegetables. A savoury version along the lines of apple crumble, it contains cheese and thyme to boost the flavour.
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Ingredients
| 4 | leeks, white part mainly, sliced into 2cm rounds |
|---|---|
| 25g | butter |
| For the sauce: | |
| 50g | butter |
| 50g | plain flour |
| 200ml | chicken stock |
| 200ml | milk |
| 50g | smoked cheese, grated |
| 1 tbsp | grain mustard |
| 1 tsp | made English mustard |
| ½ tsp | salt |
| For the crumble topping: | |
| 100g | wholemeal flour |
| 100g | rolled oats |
| 25g | sesame seeds |
| 2 tbsp | thyme leaves |
| ½ tsp | salt |
| 25g | butter |
| 100g | Cheddar cheese, grated |
| 1 tsp | grain mustard |
| Freshly ground black pepper to taste |
Method
Preheat the oven to 180°C/350°F/gas mark 4.
Begin by frying the leeks with the butter in a large frying pan until lightly coloured and almost cooked. Place in an ovenproof dish, or four individual dishes, and set aside.
To make the sauce, melt the butter in a saucepan, stir in the flour and cook for 5 minutes. Add the stock, whisking well, then add the milk and cook until the sauce is thick, stirring continuously. Add the smoked cheese, mustards and salt and mix well. Cover the leeks with the sauce.
For the crumble topping, mix together the flour, oats, sesame seeds, thyme, salt and some pepper. Rub the butter into the mix until it resembles crumbs, then add the cheese and mustard. Spread over the leeks in sauce.
Bake for about 20 minutes, until bubbling and golden. Serve hot, with a fresh tomato chutney and salad.
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Ingredients
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