Leek and cheese crumble


  • 100 g white breadcrumbs
  • 1 tbsp wholegrain mustard
  • 125 g caerphilly or cheshire cheese, finely grated or crumbled
  • 2 tbsp roughly chopped parsley
  • 30 g shelled hazelnuts
  • 100 ml single cream
  • 400 ml light vegetable stock
  • + 1 more ingredients
    • 500 g leeks

1. Cut 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 minutes, until starting to soften. Meanwhile, preheat the oven to 200C/180C fan/gas 6.2. Transfer the leek mixture to a ceramic baking dish, saving 2-3 tables...

View full recipe at SpringPad


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