A warming, crunchy vegetarian treat: This savoury crumble of soft buttery Leeks and tender mushrooms is packed full of flavour. Topped with toasty breadcrumbs, creamy Cheshire cheese, and thyme, for that extra kick.
INGREDIENTS. Serves 4
850g Leeks
165g unsalted butter
150g chestnut mushrooms cut in half
400h tomatoes roughly chopped
20g flat leaf parsley roughly chopped
15g Tarragon leaves roughly chopped
250ml double cream
Salt and Pepper
250g plain flour plus 2 tablespoons
100g Cheshire Cheese
1 tablespoon thyme leaves finely chopped
METHOD
Preheat the oven to 200⁰C
Trim the leeks, discarding the tough dark green leaves, then slice them into finger-thick pieces.
Melt butter in a deep pan or casserole over a moderate heat and add the leeks. Cover with a lid and cook for about 10-15 minutes without letting them colour. A regular stir as they soften will prevent them from browning.
When the leeks are soft, add the mushrooms and tomatoes to the pan. Continue cooking, still covered with the lid.
In a small pan, warm the double cream and add the herbs and the salt and pepper, bring to the boil then immediately remove from the heat.
Stir the plain flour into the leeks and mushrooms and continue cooking for a couple of minutes. Stir in the warm herb cream, then transfer to a baking dish.
In a food mixer combine the flour and butter to a fine crumb (If you prefer, you can rub the butter into the flour with your fingertips.) Stir in the Cheshire cheese and the chopped thyme leaves.
Scatter the crumble over the filling and bake for 30-40 minutes until the filling is bubbling.
Original recipe Nigel Slater writing in the Guardian
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