Vegetarian mains
Leek and tomato crumble
Just as with sweet crumbles, this savoury version is very easy to make. Creamy and juicy, it's a tasty main course with a crisp green salad and a glass of white wine. If you like blue cheese, crumble a little in for added pungency.
Ingredients
- 2 tbsp olive oil
- 600g leeks, trimmed and sliced
- 450g tomatoes, cut into wedges, seeds removed
- 300ml veg stock
- 300g cream cheese
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- 150g butter
- 275g plain flour
- 150g Cheddar, grated
- 100g chopped mixed nuts, toasted
- salt and pepper
Method
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Step 1
Preheat oven to 190°C/Gas 5. In a large pan, heat the oil and gently fry the leeks for 8 minutes, until softened.
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Step 2
Add the tomatoes and cook for another 2 minutes. Add the stock, cream cheese and thyme.
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Step 3
Stir to combine, until the cream cheese has melted and you have a creamy sauce. Season to taste and transfer the mixture to a baking dish.
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Step 4
In a large bowl, rub together the butter and flour until it resembles fine breadcrumbs (or blitz in a food processor).
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Step 5
Add the cheese and nuts and sprinkle the mixture over the leeks. Bake for 20-30 minutes until the topping is golden.
