Leek and cheese crumble

Leek and cheese crumble.

Ingredients
500 g leeks
400 ml lightvegetable stock
100 ml single cream
1 tbsp wholegrainmustard
100 g whitebreadcrumbs
30 g shelled hazelnuts
2 tbsp roughly choppedparsley
125 g caerphilly orcheshire cheese, finely grated or crumbled


Method
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.