Leek and cheese crumble

Hazelnuts, British territorial cheese, and creamy mustard sauce bring warming substance to this vegetarian supper dish
By The Vegetarian Society
Leek and cheese crumble
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 500 g leeks
  • 400 ml light vegetable stock
  • 100 ml single cream
  • 1 tbsp wholegrain mustard
  • 100 g white breadcrumbs
  • 30 g shelled hazelnuts
  • 2 tbsp roughly chopped parsley
  • 125 g caerphilly or cheshire cheese, finely grated or crumbled


1. Cut the leeks into thick circles no larger than 2cm and place in a large saucepan with the stock, cream and mustard. Cook gently for 15 minutes, until starting to soften. Meanwhile, preheat the oven to 200C/180C fan/gas 6.

2. Transfer the leek mixture to a ceramic baking dish, saving 2-3 tablespoons of the pan juices.

3. Whizz the breadcrumbs, nuts and parsley together in a food processor until finely chopped.

4. Scatter the crumb mixture and cheese over the leeks and drizzle the reserved pan juices over the top.

5. Bake for 10-15 minutes, or until the crumble topping is crisp and golden. If necessary, finish under the grill.

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