For Vegetarian for Life’s position statement on vegetarianism and veganism, please click here.

Ingredients

  • 500g/1 lb 1½oz leeks (trimmed)
  • 400ml/generous ²/₃ pint light stock
  • 100ml/¹/₆ pint single cream *or vegan cream
  • 1 tbsp wholegrain mustard
  • 100g/3½oz breadcrumbs (white)
  • 30g/1oz skinned hazelnuts
  • 2 tbsp parsley, roughly chopped
  • 125g/scant 4½oz vegetarian cheese, finely grated or crumbled *or vegan cheese

        Method

        1. Preheat oven to 200°C/400°F/gas mark 6.
        2. Slice the leeks into circles (no thicker than 2 cm) and place in a large saucepan with the stock, cream and mustard. Cook gently for 15 minutes until starting to soften.
        3. Transfer to a ceramic baking dish, saving 2 or 3 tbsp of the stock mixture.
        4. Place the breadcrumbs, nuts and parsley in a food processor and whizz together until finely chopped.
        5. Scatter the crumble and cheese over the leeks and drizzle the remaining stock mixture over the top. Bake for 10 to 15 minutes until starting to turn crisp and golden. If necessary, finish under the grill.

        For more great ‘Seasonal and Festive Recipes’, click here.

        Recipe details

        Serves: 4

        Prep time: 0 hr

        10 mins

        Cook time: 0 hr

        30 mins

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