Seasonal local food recipe No.258 – Leek and cheddar cheese crumble

This recipe is from via West Country Foodlover magazine.  Be careful not to overcook the leeks at the beginning as they cook some more as the sauce is made.

Serves 4
Preparation time: 30 minutes
Cooking time: 30 minutes

30g butter
4 large leeks cut into 2cm slices
30g plain flour
400mls whole milk
175g cheddar cheese, grated
2 heaped tsp Dijon mustard
30g chopped parsley

For the topping
100g plain flour
100g rolled oats
75g diced butter
50g chopped hazelnuts
50g grated parmesan cheese
2 tbsp sunflower seeds
Salt and pepper

 Preheat oven to 190°C. Place the butter in a large sauté pan and turn the heat to medium. When melted, add the sliced leeks, stir around in the butter and cook for 5-10 minutes, stirring occasionally.  When the leeks are soft, add the flour and stir around in the leeks for a few minutes.

Now add half the milk, stir well and bring to the boil. When the sauce starts to thicken, add the remaining milk and repeat the process. Add the grated cheese, the mustard, the chopped parsley, season with salt and pepper and leave to cool.

Make the crumble topping by combining the flour with the oats before adding the diced butter and combining together using your fingers. Once the mix resembles bread crumbs, add the remaining ingredients and mix well.

Pour the leek sauce into a baking dish and top with the crumble. Place into a hot oven to cook for 30 minutes until golden brown and bubbling. Serve straight from the oven to the table.

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