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Recipe

Serves

6 1×

Serves 6Prep 20 minCook 45 minTotal 1H5 min

Ingredients

  • 4 large leeks, trimmed and sliced into 2 cm rounds
  • 50 g butter
  • 2 tbsp plain flour
  • 300 ml whole milk
  • 100 ml vegetable stock
  • 1 tsp wholegrain mustard
  • 100 g mature cheddar, grated, divided
  • 100 g plain flour
  • 75 g cold butter, cubed
  • 75 g rolled oats
  • 100 g mature cheddar, grated
  • 1/2 tsp salt
  • Black pepper

Method

  1. Heat the oven to 190C conventional or 170C fan.
  2. Melt the butter in a large pan and soften the leeks gently for 10 minutes until sweet and floppy.
  3. Stir in the flour and cook for 1 minute. Gradually add the milk and stock, stirring until smooth and thickened.
  4. Off the heat, stir in the mustard and 100 g of the cheddar. Season and tip into a baking dish.
  5. For the topping, rub the flour and cold butter to crumbs, then stir in the oats, cheddar, salt and pepper.
  6. Scatter the topping evenly over the leeks.
  7. Bake for 35 to 40 minutes until golden and bubbling at the edges.
  8. Rest for 10 minutes before serving so the sauce settles.

Leek and Cheddar Crumble

Golden leek and cheddar crumble in a cream ceramic baking dish, with a serving on a plate

Leek and cheddar crumble bakes sweet, butter-soft leeks in a light cream sauce under a sharp cheddar and oat crust.

It is the savoury cousin of the fruit version, and a genuinely satisfying vegetarian supper with little work.

Serve straight from the dish with greens.

Recipe

JUMP TO RECIPE
Servings: 6
Prep time: 20 minutes
Cook time: 45 minutes
Total time: 1 hour 5 minutes

Tips

  • Cook the leeks low and slow; colouring them makes the dish bitter.
  • The sauce should be thick before baking as the leeks release liquid.
  • Grate the cheddar coarsely for better melting.

Variations

  • Add a handful of frozen peas or spinach to the leek mixture.
  • Stir thyme leaves into the sauce.
  • Mix chopped walnuts into the topping for crunch.

FAQ

Can I make it ahead?
Assemble to the baking point, chill for up to a day, then bake with 10 extra minutes.

Can I freeze it?
Best frozen unbaked for up to 2 months.

Can I use frozen leeks?
Yes, thaw and drain well first; they cook faster.

What goes with it?
Steamed greens, a sharp salad or crusty bread.