Potato and leek crumble

My veg box arrives fortnightly from East Coast Organics. When I was growing up in Edinburgh my family used to get their large box every week - which includes more variety and obviously a greater volume of produce. I receive a "normal" veg box fortnightly and it serves me fine. I still have to buy the odd bit from shops, but in general I find that the staples last me and I can make several meals from the other veg that arrives.

Today I decided to use the leeks. It's cooking for MM tonight, and I always try to make something veggie-tastic. Leeks are so easy to use, and tonight I had the idea of making a savoury crumble. It'll be crunchy and also soft; the classic combination of leek and potato in a crumble.

Serves 4
Filling:
4 large floury or 'everyday' potatoes
6 small or 3 large leeks
2 bay leaves
Veggie stock
Salt and pepper
Topping:
2 oz butter
2 oz plain flour
2 oz porridge oats
2 oz cheddar cheese, grated


Heat the oven to 200°C, 400F, gas mark 6


1,  Peel and cut your potatoes into 1 inch sizes. Put them in a pan of cold water, bring to the boil and cook until soft, then drain.
2, Trim and clean your leeks, then slice at about 1cm intervals.
3, Heat a frying pan with a knob of butter and fry the leeks until soft.
4, Add the leeks to the potatoes with the bay leaves, veggie stock, and water to cover. Put on a low heat and season after about 15 minutes.
5, To make the topping, rub the butter and flour to form bread crumbs. Add the oats and continue rubbing. Finally mix in the grated cheese, taking care not to damage any of the "bread crumbs".
6, When your filling is the consistency of thick soup, pour into a dish and then shake the topping over.
7, Put in the oven for about 30-40 mins, or until lightly golden on top.


Serve with seasonal veggies of your choice, I did carrots and purple sprouting broccoli drizzled in lemon juice and butter with a sprinkling of black pepper. It was delicious!