Riverford Wicked Leeks
Leek and tomato crumble recipe image

Print Leek and tomato crumble

Just as with sweet crumbles, this savoury version is very easy to make. Creamy and juicy, it's a tasty main course with a crisp green salad and a glass of white wine. If you like blue cheese, crumble a little in for added pungency.


  • 2 tbsp olive oil
  • 600g leeks, trimmed & sliced
  • 450g tomatoes, cut into wedges, seeds removed
  • 300ml veg stock
  • 300g cream cheese
  • 1 tsp dried thyme or 1 tbsp fresh thyme leaves
  • 150g butter
  • 275g plain flour
  • 150g Cheddar, grated
  • 100g chopped mixed nuts, toasted
  • Salt & pepper


  1. Preheat oven to 190°C/Gas 5. In a large pan, heat the oil and gently fry the leeks for 8 minutes, until softened.
  2. Add the tomatoes and cook for another 2 minutes. Add the stock, cream cheese and thyme.
  3. Stir to combine, until the cream cheese has melted and you have a creamy sauce. Season to taste and transfer the mixture to a baking dish.
  4. In a large bowl, rub together the butter and flour until it resembles fine breadcrumbs (or blitz in a food processor).
  5. Add the cheese and nuts and sprinkle the mixture over the leeks. Bake for 20-30 minutes until the topping is golden.
want to cook with fresh ingredients? try one of our award winning veg boxes