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Leek and Cheese Crumble

Credited to: The Vegetarian Society

Kcal: 321.0

Serves 4
20 mins prep
15 mins cooking time

Ingredients

  • 500g (18oz) leeks, trimmed
  • 400ml (14fl oz) stock*
  • 100ml (3½oz) single cream
  • 1 tbsp (15g) wholegrain mustard*
  • 100g (3½oz) gluten free breadcrumbs*
  • 30g (1oz) skinned hazelnuts
  • 2 tbsp (30g) parsley, roughly chopped
  • 125g (4½oz) vegetarian cheese, Caerphilly and/or Cheshire, finely grated or crumbled

Method


  1. Pre-heat oven to 200°C/400°F/Gas Mark 6

  2. 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 minutes until starting to soften

  3. Transfer to a ceramic baking dish, setting aside 2 or 3 tbsp of the stock mixture

  4. Place the breadcrumbs, nuts and parsley in a food processor and mix together until finely chopped

  5. Scatter the crumble and cheese over the leeks and drizzle the remaining stock mixture over the top

  6. Bake for 10-15 minutes until starting to turn crisp and golden. If necessary finish under the grill.


Notes: *Please check your Food and Drink Directory for suitable products.

Nutritional information per serving

Kcal
321
Fat
19.7g
Carbs
24.6g
Protein
14.4g
Fibre
4.4g
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