Gluten-Free Leek, Stilton & Walnut Crumble Recipe
Hello, everyone! Chef Scott here with another recipe to celebrate the season’s harvest. This year, my allotment leeks have done particularly well. Despite a touch of rust, my first sowing was delicious, and my second sowing is nearly ready—just in time for Christmas! If you’re looking for a flavourful side dish, this Gluten-Free Leek, Stilton & Walnut Crumble is a perfect match for Christmas dinner or as a complement to ham.
If you’d like to give it a go, you’ll find this recipe and more on The Veg Grower Podcast or on my Instagram, @seedtotableplot13.
Ingredients (Serves 4-6)
- 550g leeks, thickly sliced (about 1.5 inches each)
- 100ml vegetable stock
- 220ml double cream
- 200g stilton cheese, diced
- 150g gluten-free flour
- 65g butter, diced
- 50g grated cheddar cheese
- 70g chopped walnuts
- Salt and pepper, to season
Method
- Cook the Leeks
Fry the leeks in a large pan until each cut side is golden brown. Add the vegetable stock, bring to a boil, and reduce the liquid by half. Stir in the cream, return to a boil, then remove the pan from heat. Season with salt and pepper and set aside. - Prepare the Crumble Topping
In a bowl, rub together the gluten-free flour and diced butter until the mixture resembles breadcrumbs. Add the grated cheddar and chopped walnuts, mixing well. - Assemble and Bake
Spoon the cooked leeks into an ovenproof dish, sprinkle the diced stilton over the top, and then layer with the crumble topping. - Bake
Place the dish in a preheated oven at 190°C and bake for 30-45 minutes or until the topping is golden brown and bubbling.
That’s it! You’ve got a deliciously hearty side dish ready to wow your guests. Enjoy, and see you next week with another seasonal recipe!
4o
Pingback: #577 Can You Really Sow Seeds in Winter in the Highlands of Scotland? - The Veg Grower Podcast