Leek, butter bean and Wensleydale cheese savoury crumble

This recipe for a savoury crumble using leeks is (if I do say so myself) an absolute triumph. It's really, really delicious. I've always loved leeks, which is lucky because not only does my dad grow lots of them but they also appear throughout their long season (November to April) in my weekly vegetable bag.

Combined with hearty potatoes, butter beans and tasty Wensleydale cheese the leeks really come into their own. This dish is a perfect winter warmer. It makes a great vegetarian main course and would also work well for a veggie Christmas dinner.

Leek, butterbean and Wensleydale cheese savoury crumble recipe

This savoury crumble is much easier to make than you might think, and it can all be done in one pan, saving on the washing up too. 

Ingredients
30g butter
2 large leeks, trimmed and sliced
2 medium potatoes, peeled and cut into small dice
1 x 400g tin of butter beans, drained
1 tsp dried sage
200ml vegetable stock
Small handful of fresh parsley, finely chopped
50g Wensleydale cheese, grated

For the crumble
100g white breadcrumbs
50g Wensleydale cheese, grated
40 chopped hazelnuts
40g oats

Preheat the oven to 180°C. Heat the butter over a medium heat in a large heavy-based saucepan. If you use one that you can also put in the oven then you can do the whole lot in the same pan.

Add the leeks. Fry for a minute or two then reduce the heat to low and cover the pan. Cook for five minutes, stirring occasionally, until beginning to soften. Add the potatoes, stir well, cover and continue cooking for 10 minutes. Stir occasionally. 

When the potatoes are just soft stir through the safe, beans, parsley and vegetable stock. Bring to the boil and continue to cook for a couple of minutes. Remove from the heat and crumble or grate over the Wensleydale.

To make the crumble simply mix together all the ingredients in a bowl then pour over the top of the leek mixture in the dish.

Bake in the centre of the oven for 30-35 minutes until the top has browned. Serve with some greens.

Serves four, or in our house two hungry adults and three not very keen on the idea children. 

I used Nigel Slater's courgette crumble recipe to work out the proportions for the crumble. 

I am entering this recipe into the competition being run in December 2015 by British Leeks to create a leek recipe.

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