Creamy leek, cabbage & bacon crumble

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.