Leek Croustade

300g breadcrumbs
75g butter
Olive oil
75g strong cheddar
100g mixed nuts
2 leeks
8 cherry tomatoes
1 clove garlic
1/2 tsp mixed herbs
1 heaped tbsp wholemeal flour
3 tsp soya sauce
1/2 pint milk
  • Put the oven on at gas mark7/220c/425F
  • Put 8oz of breadcrumbs in a bowl and rub in 2oz of butter
  • Blitz the nuts in a food processer so they are finely chopped
  • Grate the cheese and crush the garlic
  • Add the cheese, garlic and nuts to the breadcrumbs and mix
  • Press the mixture into a 11x7 (28x18cm) casserole dish
  • Put in the oven for 15 minutes until golden brown
  • Turn the oven down to gas mark 4/350f/180c
  • Meanwhile slice the leeks and chop the tomatoes
  • Melt 1oz of butter and 1tbsp of olive oil in a saucepan
  • Saute the leeks for 5 minutes
  • Stir in the flour and add the milk and soya sauce stirring constantly
  • Add the tomatoes and simmer for a few minutes to cook the tomatoes
  • Season with salt and pepper
  • Spoon the mixture over the base and sprinkle over the last 2oz of breadcrumbs
  • Cook in the oven for 20 minutes until golden
Original Source: 

Izzy Silvester