Ingredients
For the Filling
- 250g leeks, trimmed and cut into 2.5cm pieces
- 60g butter
- 200ml cider
- 40g plain flour
- 300ml semi-skimmed milk
- Sea salt and black pepper
- 1tsp English mustard
- 1tbsp Dijon mustard
- 75g cooked ham, diced
- 350g cooked Golden turkey, skinless, torn into pieces
- 3tbsp double cream
- 1tbsp chives, chopped
For the Crumble
- 100g plain flour
- 100g sourdough breadcrumbs
- 150g butter, diced into cubes
- 50g pecans, chopped
- 100g mature cheddar cheese, grated
- Pinch of nutmeg
- 2tbsp finely grated Parmesan
- 1tbsp thyme leaves
Methodology
- Preheat the oven to 180°C/350°F/Gas 4
- Wash the leeks well to remove any grit. Melt 20g of the butter in a heavy based saucepan and cook the leeks over a low heat for 5 minutes, not colouring them. Add a good dash of the cider to the leeks and cover the pan. Cook over a low heat for a further 5 minutes. The leeks should be cooked but keep their shape.
- Melt the remaining butter in a saucepan and stir in the flour. Cook over a medium heat, stirring to form a roux. Remove the pan from the heat and whisk in the milk until the mixture is smooth, then whisk in the remaining cider. Place the pan back on the heat and, stirring all the time, bring to the boil to form a thick white sauce. Simmer for 2 minutes to make sure the flour is cooked. Season well with sea salt and black pepper, add the English mustard, Dijon mustard, cooked leeks, ham, turkey, cream and finally the chives. Spoon the mixture into an ovenproof dish.
- To make the crumble, put the flour, breadcrumbs and butter into a bowl and rub the mixture in between your fingers. When all the butter is rubbed in, add the rest of the ingredients, mix together and season with sea salt and black pepper.
- Spread the crumble over the turkey mixture and bake for 30 – 40 minutes until golden brown.
Nutritional Information
Per serving (based on serves 6)- 710kcal
- 49.9g fat
- 26.9g saturates
- 32.2g carbs
- 5.7g sugars
- 3.5g fibre
- 32.5g protein
- 2g salt
