Leek and Caerphilly/Cheshire Cheese Crumble
Serves 4
Preparation and cooking Time: 35 minutes
Ingredients
500g leeks (trimmed)
400ml light stock
100ml single cream
1 tbsp wholegrain mustard
100g breadcrumbs (white)
30g skinned hazelnuts
2 tbsp parsley, roughly chopped
125g vegetarian Caerphilly and Cheshire cheese, finely grated
or crumbled
Method
Pre-heat oven to Gas 6/200C/400F
1. Slice the leeks into thick circles (no larger than 2 cm) and place
in a large saucepan with the stock, cream and mustard. Cook gently for
15 minutes 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 to 15 minutes until starting
to turn crisp and golden. If necessary finish under the grill.
© The Vegetarian Society
|
