Cheese crumble with leeks recipe

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  • Healthy
  • Vegetarian
serves: 4
Skill: easy
Cost: cheap
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  • 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

    • 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.

    • 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 whizz together until finely chopped.

    • 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 with leeks:

    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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