18 oz. leeks
12 oz. chicken stock
4 oz. cream
1 tbsp. wholegrain mustard
4 oz. breadcrumbs
1 oz. sliced almonds
2 tbsp. roughly chopped parsley
4 oz. cheese, finely grated or crumbled

Cut the leeks into thick circles and place in a large saucepan with the stock, cream and mustard. Cook gently for 15 mins., until starting to soften. Meanwhile, preheat the oven to 400F.

Transfer the leek mixture to a ceramic baking dish, saving 2-3 tbsps. of the pan juices.

Whiz the breadcrumbs, nuts and parsley together in a food processor until finely chopped. Scatter the crumb mixture and cheese over the leeks and drizzle the reserved pan juices over the top.

Bake for 10 -15 mins., or until the crumble topping is crisp and golden. If necessary, finish under the grill.