An easy-to-prepare savoury side-dish with hazelnut and cheese topping, adapted from a recipe from The Vegetarian Society and found on the UKTVFOOD. I suggest using my Vegetable Stock 135453 in this dish. The stock recipe enables you to make productive use of all your otherwise wasted vegetable peelings and make a really flavoursome stock at the same time. The original Leek and Cheese Crumble recipe mentions peeling the hazelnuts. There are full instructions on how to do this in the Zaar Kitchen Dictionary, which I've included an excerpt from in the NOTES below. For a non-vegetarian version, add chopped bacon.