Leek And Caerphilly Cheese Crumble

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 500 g leeks, trimmed
• 400 ml light stock
• 100 ml single cream
• 1 tablespoon coarse grain mustard
• 100 g breadcrumbs
• 30 g hazelnuts, skinned
• 2 tablespoons parsley, roughly chopped
• 125 g caerphilly cheese, crumbled

Recipe

• 1 preheat oven to 200c/gas 6
• 2 slice the leeks into thick circles (no larger than 2cm) and place in a large saucepan with the stock, cream and mustard.
• 3 cook gently for 15 minutes until leeks start to soften.
• 4 transfer to a ceramic baking dish, saving 2 or 3 tbsp of the stock mixture.
• 5 place the breadcrumbs, nuts and parsley in a food processor and blend together until finely chopped.
• 6 scatter the crumble and cheese over the leeks and drizzle the remaining stock mixture over the top.
• 7 bake for 10 to 15 minutes until starting to turn crisp and golden. if necessary finish under the grill.