Recipe: Leek Crumble

A savoury version along the lines of apple crumble, this dish is perfect for the first three months of the year when leeks are in season. This is a great dish to encourage children to learn to love vegetables.

Serves 4


4 leeks, white part mainly, sliced into 2cm rounds
25g butter


50g butter
50g plain flour
200ml chicken stock
200ml milk
50g smoked cheese, grated
1 tbsp grain mustard
1 tsp English mustard
1/2 tsp salt

Crumble Topping

100g wholemeal flour
100g rolled oats
25g sesame seeds
2 tbsp thyme leaves
1/2 tsp salt
25g butter
100g Cheddar cheese, grated
1 tsp grain mustard
freshly ground black pepper, to taste


Preheat the oven to 180°C/350°F/gas mark 4.

Begin by frying the leeks with the butter in a large frying pan until lightly coloured and almost cooked. Place in an ovenproof dish, or four individual dishes, and set aside.


Melt the butter in a saucepan, stir in the flour and cook for five minutes. Add the stock, whisking well, then add the milk and cook until the sauce is thick, stirring continuously. Add the smoked cheese, mustards and salt and mix well. Cover the leeks with the sauce.

Crumble Topping

Mix together the flour, oats, sesame seeds, thyme, salt and some pepper. Rub the butter into the mix until it resembles crumbs, then add the cheese and mustard. Spread over the leeks in sauce.

Bake for about 20 minutes, until bubbling and golden. Serve hot, with a fresh tomato chutney and salad.