Savoury Leek and Squash Crumble

Serves 2

These little pots of a savoury crumble are great as the centre part of a vegetarian (or vegan) meal. I made these gluten free too so they’re good for a variety of dietary requirements.

You can serve these in individual 250ml ramekins or in a baking dish to share.

Ingredients:

Oil

1 leek, trimmed, washed and sliced

1/2 a squash, peeled and diced into 1cm cubes

1 clove of garlic, peeled and finely chopped

200ml cream (dairy or non-dairy. I used oat single-style cream)

50g cheese, grated (I used a goat cheddar) (optional) if making this vegan you could replace this with a spoonful of nutritional yeast to taste

1 tsp Dijon mustard

Salt and Pepper

2 tbsp Breadcrumbs (gluten-free if required)

1 tbsp roasted, chopped hazelnuts

25g grated cheese (optional)

1 tbsp finely chopped parsley (or 1 tsp dried parsley)

Step 1: Pre-heat the oven to 180c (fan). Prepare a baking tray. Toss the squash, garlic and a little oil together and spread on the baking tray. Bake for 20 minutes. Check the pieces are soft and cook for a few more minutes if needed. Remove from the oven.

Step 2: In the meantime, heat a frying pan over a medium heat, add a little oil and the leeks. Sweat down until soft. Add the cream, the Dijon mustard, salt and pepper to taste and the cheese of using. Reduce the heat and stir occasionally.

Step 3: Add the cooked squash and taste to check the seasoning. Transfer into the serving dishes.

Step 4: Mix together the breadcrumbs, nuts, parsley and cheese (if using). Sprinkle over the crumble filling and put in the oven. Bake for 15-20 minutes and serve, with vegetables and potatoes of your liking.