Leek and Caerphilly Cheese Crumble
Ready In: 40 mins
Serves: 4
Ingredients
- 500 g leeks, trimmed
- 400 ml light stock
- 100 ml single cream
- 1 tablespoon coarse grain mustard
- 100 g white breadcrumbs
- 30 g hazelnuts, skinned
- 2 tablespoons parsley, roughly chopped
- 125 g caerphilly cheese, crumbled
Directions
- Preheat oven to 200C/gas 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 minutes until leeks start 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 blend together until finely chopped.
- Scatter the crumble and cheese over the leeks and drizzle the remaining stock mixture over the top.
- Bake for 10 to 15 minutes until starting to turn crisp and golden. If necessary finish under the grill.
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