A good cold weather supper, hearty but not heavy. This would also work as a side dish for grilled chicken or a thick slice of grilled gammon. Serves 4 leeks 850g butter 40g cherry tomatoes 300g basil leaves 10g double cream 250ml For the crumble plain flour 250g butter 125g, cut into small pieces pecorino 75g, grated thyme 10g parsley 15g water a little Cut the leeks into 1cm rounds then wash very thoroughly in cold water. Put them into a deep casserole or saucepan with the butter, cover with a lid and let the leeks soften over a moderate heat. A regular stir will stop them colouring. Cut the tomatoes in half and stir into the softening leeks, together with salt and black pepper, letting them cook for about 10 minutes until soft and juicy. Stir in the basil leaves, then the cream. When the cream has warmed, remove from the heat and place the mixture in a baking dish. Set the oven at 200C/gas mark 6. To make the crumble, put the flour in a large mixing bowl, add th