Creamy leek, cabbage & bacon crumble

Name: Creamy leek, cabbage & bacon crumble
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 300 g small new potatoes, larger ones halved; 300 g Savoy cabbage, shredded; 100 g unsmoked bacon lardons; 2 tbsp olive oil; 400 g pack trimmed leeks, sliced into rings; ½ tsp ground nutmeg; 40 g spelt flour; 900 ml semi skimmed milk

If you’ve never tried a savoury crumble, you’re missing out. This is perfect winter comfort food, jam-packed with plants and surprisingly quick to put together.

5 out of 5 stars(2) Rate this recipe

Healthy2 of your 5 a day9 plant varieties

Serves4
CourseMain meal
Prepare15 mins
Cook55 mins
Total time1 hr 10 mins
Plusstanding

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300g small new potatoes, larger ones halved
300g Savoy cabbage, shredded
100g unsmoked bacon lardons
2 tbsp olive oil
400g pack trimmed leeks, sliced into rings
½ tsp ground nutmeg
40g spelt flour
900ml semi skimmed milk

For the crumble

120g spelt flour
80g porridge oats
50g mixed seeds
¼ x 20g pack tarragon, leaves finely chopped
80g Lurpak Plant Based, melted

Preheat the oven to 190°C, gas mark 5. Boil the potatoes in a large pan of salted water for 15 minutes, adding the cabbage for the last 2 minutes. Drain and allow to steam dry in the colander for 5 minutes. Meanwhile, heat a large frying pan over a high heat and dry fry the lardons for 5 minutes, stirring often, until pale golden.
Add the oil and leeks and fry, stirring, for 5 minutes more, then add the nutmeg and flour and stir to coat. Cook for 2 minutes, then add the milk – a little at first, stirring constantly. The mixture will thicken initially, then start to thin out. Once you have a thin paste, pour in the remaining milk, bring to a simmer and cook for 5-6 minutes, stirring often, until the sauce lightly coats the back of a spoon. Season.
While the sauce is thickening, put the flour, oats, seeds and tarragon for the crumble into a mixing bowl and season. Pour over the melted butter alternative and mix with a fork until everything is well combined and a rubbly consistency.
Give the cabbage and potatoes a quick toss to evaporate any remaining water, then tip into a 2L baking dish. Pour over the sauce, gently mix everything together, then scatter the crumble evenly over the top – don’t pack it down. Bake for 30-35 minutes until crisp on top and bubbling around the sides, then allow to stand for 10 minutes before serving.