Leek and Cheddar crumble

Serves: 4
Preparation time: 20 minutes
Cooking time: 30 minutes

Leek and Cheddar Cheese CrumbleIngredients

30g (1oz) butter
4 large leeks cut into 2cm slices
30g (1oz) plain flour
400ml (14floz) whole milk
175g (6oz) Cheddar cheese
2 heaped tsp Dijon mustard
30g (1oz) chopped parsley

For the topping

100g (4oz) plain flour
100g (4oz) rolled oats
75g (3oz) diced butter
50g (2oz) chopped hazelnuts
50g (2oz) grated Parmesan cheese
2 tbsp sunflower seeds
Salt and pepper


  1. Preheat oven to 190°C/R5. Place the butter in to a large sauté pan and turn the heat to medium. When melted, add the sliced leeks, stir around in the butter and cook for 10-12 minutes, stirring all occasionally.
  1. When the leeks are soft, add the flour and stir around in the leeks for a few minutes. Now add half of the milk, stir well and bring to the boil. When the milk starts to thicken, add the reaming and repeat the process. Add the grated cheese, the mustard, the chopped parsley, season with salt and pepper and leave to cool.
  1. Make the crumble topping by combining the flour with the oats before adding the diced butter and combining together using your fingers. Once the mix resembles breadcrumbs, add the reaming ingredients and mix well.
  1. Pour your leeks into a baking dish and top with the crumble. Place into a hot oven to cook for 30 minutes until golden brown and bubbling. Serve straight from the oven to the table.

Recipe and image courtesy of Sophie Wright and

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