Leek and Caerphilly Cheese Crumble

1. 1

   Preheat oven to 200C/gas 6

2. 2

   Slice the leeks into thick circles (no larger than 2cm) and place in a large saucepan with the stock, cream and mustard.

3. 3

   Cook gently for 15 minutes until leeks start to soften.

4. 4

   Transfer to a ceramic baking dish, saving 2 or 3 tbsp of the stock mixture.

5. 5

   Place the breadcrumbs, nuts and parsley in a food processor and blend together until finely chopped.

6. 6

   Scatter the crumble and cheese over the leeks and drizzle the remaining stock mixture over the top.

7. 7

   Bake for 10 to 15 minutes until starting to turn crisp and golden.

8. 8

   If necessary finish under the grill.

* Per serving · 4 servings · Values may vary.

No additional tips available.