Leek and Broccoli Crumble

• 2 Leeks
• 1 Broccoli
• 50g grass fed Butter
• 300ml double Cream
• 200g grated Cheddar Cheese
• 1/2 Chicken Stock Cube
• 2 tsp Wholegrain Mustard
• 250g ground Almonds
• 200g grated Gruyere Cheese
• Ground Black Pepper
• Pinch of dried Sage
• Pinch dried Thyme

Step 1

Slice the leeks and sautee in the butter until soft. Cut the Broccoli into florets and soak in boiling water until the leeks are cooked.

Step 2

To make the sauce, bring the cream to a simmer on the hob and add the cheddar cheese, mustard and stock cube and stir with a whisk over a low heat continuously until it thickens. This should only take about 5-10 minutes

Step 3

In a blender, mix the Gruyere, ground almonds, pepper, sage and thyme until it forms a crumbly ball

Step 4

Drain the Broccoli and give it a good shake to get rid of any excess water and then put it in a baking tray and spoon the leeks on top. Pour over the cheese sauce and then crumble on the ground almonds and Gruyere.

Step 5

Bake in the oven on 180⁰ for about 20 minutes, or until the cheese bubbles and the crumble browns