I was watching a programme on cranberries and what to do with them and one of the chefs talked about a creamy base of leeks, topped with a crumble mix. I thought it sounded really nice, but they hadn’t put that recipe on the internet for that programme, so I came up with this version

As with so many things on Thrifty Lesley, you can make lots of changes depending on what you have in.

How to make leek, cranberry and walnut crumble

Clean the leeks making sure you get rid of traces of grit. Grit in finished dishes is really unpleasant. Then chop the leeks into manageable lengths, half the leeks lengthways and slice down the length again. Finally slice across into fine crescents.

Put into a saucepan with a splash of oil and cook gently until the leeks have reduced right down.

Now tip in the fresh and dried cranberries and stir through the cream. Add the salt and pepper and check the seasoning.

For the topping, just put all the dry ingredients into a bowl (flour, oats, walnuts and salt) and stir thoroughly to combine.

Add the oil and give it all a good stir again to coat everything with the oil.

Put the leek mixture in a baking dish and top with the crumble. Bake in a moderate oven until golden brown. This will take about half an hour.

What was the leek crumble like?

I really loved this. It felt decadently extravagant, deliciously creamy and very tasty. I shall put the recipe in my notebook as I’ll definitely be making it again!

Would make a nice centrepiece for vegetarians for a special meal.

Variations for leek crumble

• You could use all fresh or all dried cranberries, or swap out the cranberries for a different sharp fruit, preserved lemon perhaps.
• Add chopped chicken, ham or chunks of sausage
• Add cooked mushrooms, a handful of peas, chopped and cooked carrot, swede or parsnip
• Include some herbs. Leeks go particularly well with chervil, parsley, sage, thyme or basil.
• Add some mustard – Dijon or grainy mustard
• Add a bit of cooked rice to the leek mixture
• Change the leeks to onions.
• Change the walnuts to salted peanuts, salted cashews, chopped hazelnuts or chopped almonds
• Add some cheese to the topping
• Top the leek base with mashed potato, or a  mix of mashed root veg
• Put the leek mix in a pastry case and top with breadcrumbs, or in a double shortcrust pie, or roll in a puff pastry roulade
• Use value soft cheese instead of the cream. Or mascarpone, ricotta – anything creamy

 

What else can I do with leeks

 

Other savoury crumbles you might like

Vegetable Crumble. Root veg in a tomato sauce, topped with oats, cheese and salted peanuts

 

Chickpea Crumble

 

Vegetarian Christmas Meal Plan – Vegan Walnut and Chestnut Crumble