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Leek and blue cheese crumble

With Richard Till

The trick with this is making the white sauce. When you have cooked the flour in the butter you add the milk. It's best if you add hot milk to avoid the butter congealing with the flour in lumps, so if you have a microwave use it to heat the milk when making white sauce. I don't have a microwave and cannot be bothered dirtying another pot to get the milk hot so I add cold milk and suffer the consequences. It simply means that I have to stir a great deal while the sauce thickens and, on the odd occasion, get out a whisk and give the sauce a thorough beating. Don't worry too much about
lumps if you are going to be grilling or baking the sauce because a baked white sauce will de-lump when baked.


4 leeks
6 slices bread
1 tbsp butter
2 cloves garlic
100 g blue cheese (half a wedge)
1 recipe cheese sauce (see page 31, but replace the grated regular cheese with the crumbled blue cheese)


Slice the leeks into roughly 0.5- to 1-cm rounds - they are better if they are not too thin.

Bring a pot of salted water to the boil, add the leeks and boil for 3-4 minutes.  Drain.

Make the crumble topping. Throw the bread, butter and garlic into the food processor and pulse until it is a coarse crumb.

To assemble, put the leeks at the bottom of a shallow baking dish, pour the blue cheese sauce over the leeks and then spread the breadcrumbs over the top.

Bake, uncovered, in a preheated 180C oven for 20 minutes.

Serves 4-6 as a side dish

(TX: 1 November 2011)