Leek and tomato crumble recipe

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 the butter and rub in with your fingertips. Stir in the grated cheese. Pull the leaves from the thyme and parsley, finely chop and stir in to the crumble. You can do this in seconds in a food processor.

Sprinkle several drops of water over the crumble mixture and shake the bowl back and forth until you have large and small crumbs. Scatter over the tomato and leek then bake for 40 minutes till bubbling round the edges.

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