Recipe of the Month - February

Cheesey leek crumble

Serves 2
Prep time 15 minutes
Cooking time 30 minutes

Leeks are quite strong flavoured but when mixed with other ingredients the flavour is softened. Cheese compliments them brilliantly along with the fresh herbs, too.

Ingredients:
1 large leek, washed
1 potato, about 100g
1 medium carrot
4 tbsp crème fraiche
50g plain flour
30g butter, cubed
50g cheddar, grated,
2 tbsp breadcrumbs
2 tbsp mixed herbs, like parsley or chives, chopped

1. Preheat the oven to 200°C/gas mark 6.
2. With the help of an adult, bring a pan of water to the boil. Slice the leeks and cube the potato and carrots, then carefully add to the pan and cook for 10 minutes.

3. Drain the vegetables and tip into an oven-proof dish about 12cm square. Spoon in the crème fraiche, season if you like with a little sea salt and black pepper and stir to coat the vegetables.
4. Place the flour into a mixing bowl. Rub in the butter using your fingertips until there are no lumps left and the mixture resembles breadcrumbs.

5. Add the grated cheese and herbs and stir through and scatter over the vegetables. Press with your hand but not too hard otherwise you will end up with a hard biscuit and not a crumbly top.

6. Bake for 20 minutes until golden and bubbling.
7. Serve with green vegetables.

Leeks are from the same family as onions and garlic. Children often confuse a spring onion with a leek or think a leek is celery. Incredibly hardy, the leek is a winter vegetable which gives a good punch to soups, stews and casseroles.