Recipes

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

  1. 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.
  2. 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.
  3. 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.
  4. 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

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