A recipe from Waitrose.
Ingredients
- 500 g leeks
- 300 ml double cream
- freshly grated nutmeg
- 100 g Unsmoked Bacon Streaky Rashers finely chopped
- 75 g plain wheat flour or spelt flour
- 50 g butter
- 50 g jumbo rolled oats
- 1 tsp finely chopped rosemary
Servings:
Instructions
- Preheat the oven to 190°C, gas mark 5. Trim the leeks (there’s no need to remove all the green parts), and cut into chunky pieces. Scatter in a shallow ovenproof dish, pour the cream on top and sprinkle with 4 tbsps of water.
- Season with plenty of nutmeg and a little salt and pepper. Cover tightly with foil and bake for 30 minutes.
- Heat a dry frying pan and fry the bacon for 4-5 minutes until golden. Put the flour in a bowl and add the butter, cut into small pieces.
- Rub in with the fingertips until the mixture resembles coarse crumbs. Add to the bacon with the oats and rosemary and stir to mix.
- Scatter the crumble over the leeks and return to the oven, uncovered, for a further 20–25 minutes until pale golden.
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