Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Ideal for getting vegetables into your meals, this savoury leek crumble is an easy midweek dish. The recipe has extra flavour from smoked cheese and thyme.

Introduction

This is a good dish to encourage children to learn to love vegetables. A savoury version along the lines of apple crumble, it contains cheese and thyme to boost the flavour.

Read more Read less

Ingredients

4 leeks, white part mainly, sliced into 2cm rounds
25g butter
For the sauce:
50g butter
50g plain flour
200ml chicken stock
200ml milk
50g smoked cheese, grated
1 tbsp grain mustard
1 tsp made English mustard
½ tsp salt
For the crumble topping:
100g wholemeal flour
100g rolled oats
25g sesame seeds
2 tbsp thyme leaves
½ tsp salt
25g butter
100g Cheddar cheese, grated
1 tsp grain mustard
Freshly ground black pepper to taste

Method

Preheat the oven to 180°C/350°F/gas mark 4.

Begin by frying the leeks with the butter in a large frying pan until lightly coloured and almost cooked. Place in an ovenproof dish, or four individual dishes, and set aside.

To make the sauce, melt the butter in a saucepan, stir in the flour and cook for 5 minutes. Add the stock, whisking well, then add the milk and cook until the sauce is thick, stirring continuously. Add the smoked cheese, mustards and salt and mix well. Cover the leeks with the sauce.

For the crumble topping, mix together the flour, oats, sesame seeds, thyme, salt and some pepper. Rub the butter into the mix until it resembles crumbs, then add the cheese and mustard. Spread over the leeks in sauce.

Bake for about 20 minutes, until bubbling and golden. Serve hot, with a fresh tomato chutney and salad.

Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.

newsletter

Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week