Leek and Caerphilly Cheese Crumble

• 500 g leeks, trimmed
• 400 ml light stock
• 100 ml single cream
• 1 tablespoon coarse grain mustard
• 100 g white breadcrumbs
• 30 g hazelnuts, skinned
• 2 tablespoons parsley, roughly chopped
• 125 g caerphilly cheese, crumbled

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

light stock, cream, coarse grain mustard, white breadcrumbs, hazelnuts, parsley, caerphilly cheese

Taken from www.food.com/recipe/leek-and-caerphilly-cheese-crumble-483760 (may not work)