I was looking for a dish to bring to a potluck, when I stumbled upon this Leek Cheese Crumble. I've been crazy for leeks lately — they're in season right now — and pairing them with cheese sounds heavenly. The hazelnut in this dish should add an interesting flavor profile and the whole thing looks like it will come together easily. If you want to whip up a version along with me, check out the recipe, just read more.
500g (1.1 lb) leeks (trimmed)
400ml (13.5 oz) light stock
100ml (3.4 oz) cream
1 tbsp wholegrain mustard
100g (1/4 lb) breadcrumbs (white)
30g (1 oz) skinned hazelnuts
2 tbsp parsley, roughly chopped
125g (4.5 oz) Cheshire cheese, finely grated or crumbled — you can substitute a mild cheddar instead
- Pre-heat oven to Gas 6/200C/400F.
- 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.
- 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 to 15 minutes until starting to turn crisp and golden. If necessary finish under the grill.