Rich and comforting, this is a lovely alternative to the traditional vegetables that we usually have with our Sunday roast. I think you get to this time of year and, as much as the Sunday roast is a fabulous treat, a little variety is called for when we’ve been enjoying the meal most weekends since October! Also, joy of joys, most of the prep on this can be done in advance – always good news when a Sunday Roast is involved!
Serves 6 as a side dish
What you need…
for the crumble topping
100g butter, softened
150g plain flour
50g ground almonds
30g suet
1 happy egg yolk
50g cooked chestnuts, chopped (vacuum-packed or frozen work well)
5 tablespoons thyme, leaves picked
Sea salt and black pepper
for the leeks
1kg leeks, trimmed and chunked
100g butter
Sea salt and black pepper
200ml double cream
1 teaspoon freshly grated nutmeg
What to do…
First, to the crumble: tip the butter and flour into your food processor and whizz until the mixture resembles course breadcrumbs. Remove the mixing blade and stir through the ground almonds and suet until evenly incorporated. Likewise, the egg yolk and finally add the chestnuts, thyme, salt and pepper, to taste. Set aside.
Turning to the leeks: melt the butter in a saucepan over a low heat and gently cook the leeks with a little salt and pepper until softened. Pour in the cream and reduce until thickened. Tip into an ovenproof dish and allow to cool.
20 minutes before you’re due to serve your lunch, top leeks with the crumble and scatter over the nutmeg. Bake in a preheated oven at 160˚c / 325˚f / gas 3 for 15 – 20 minutes until crunchy and golden brown – absolutely delicious!
Inspired by…
Lee Bennett, crafthouse-restaurant.com and published by theguardian.com
How easy…
Very and I love that it can be prepared largely in advance.