Cheese crumble with leeks recipe

This delicious cheese crumble with leeks is an easy and speedy vegetarian dish.

Creamy, cheesy and mouthwateringly good - our cheese crumble with leeks recipe packs a real flavour punch. The soft, caramelised leeks are complimented by hazelnuts, mustard and parsley. Then topped with some beautiful seasoned breadcrumbs for a nice crunchy texture. Whip this up in a quick 40 minutes and serve with some buttery kale or cabbage.

Ingredients

• 500g leeks (trimmed)
• 400ml light stock
• 100ml single cream
• 1tbsp wholegrain mustard
• 100g breadcrumbs (white)
• 30g skinned hazelnuts
• 2tbsp parsley, roughly chopped
• 125g vegetarian Caerphilly, Lancashire or Cheshire cheese, finely grated or crumbled

Method

1. Pre-heat oven to 200°C (400°F, gas mark 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 mins until starting to soften.
2. Transfer to a ceramic baking dish, saving 2 or 3 tbsp of the stock mixture.
3. Place the breadcrumbs, nuts and parsley in a food processor and whizz together until finely chopped.
4. Scatter the crumble and cheese over the leeks and drizzle the remaining stock mixture over the top. Bake for 10-15 mins until starting to turn crisp and golden. If necessary, finish under the grill.

Top tips for making cheese crumble:

When you're cooking with low-fat cheese, put a little butter or oil on to get it to melt properly.

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