Leek and Cheese Crumble

Ingredients

• 500g leeks
• 400ml light stock
• 100ml single cream or vegan single cream
• 1 tbsp wholegrain mustard
• 100g breadcrumbs
• 30g skinned hazelnuts
• 2 tbsp parsley, roughly chopped
• 125g vegetarian or vegan cheese, finely grated or crumbled

Method

1. Pre-heat oven to 200ºC / gas mark 6.
2. Slice the leeks into thick circles (no larger than 2 cm) 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, saving 2 or 3 tbsp of the stock mixture. The dish can be cooled down and frozen at this stage if you want.
4. Place the breadcrumbs, nuts and parsley in a food processor and whizz together until finely chopped.
5. 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.