LEEK and CHEESE CRUMBLE
30g butter
4 large leeks
30g plain flour
400ml milk
175g cheddar cheese
2 teaspoons mustard
30g chopped parsley
Topping:
100g plain flour
100g rolled oats
75g diced butter
50g chopped hazelnuts
50g grated parmesan cheese
2 tablespoons sunflower seeds
seasoning
Preheat oven to 190 c
Melt the butter in a large saucepan, add the diced leeks and cook for 10-12 mins
When soft, add the flour and stir for a few minutes then add half the milk, stir again
and bring to the boil. When the sauce starts to thicken, add the remaining milk and repeat.
Now add the remaining filling ingredients, stir then remove from the heat to cool.
Make the crumble by combining the flour and oats, then add the diced butter and
combine with finger tips. once resembling breadcrumbs, add the remaining ingredients and mix well.
Put the filling into a baking dish and top with the crumble.
Bake for 30 minutes, until hot and bubbling.
If you try our recipe, let us know if you like it – and dont forget that fresh leeks are avaiilable from the Garden!
