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Following on from Jacqueline O'Donnell's St David's Day rarebit, which she prepared on Monday, today sees the chef concoct her very own Wales-inspired recipe: Caerphilly and Leek Hazelnut Crumble.
• 500g leeks, trimmed
• 400ml light stock
• 100ml single cream
• 1 tbsp wholegrain mustard
• 100g white breadcrumbs
• 30g hazelnuts, skinned
• 2 tbsp parsley, roughly chopped
• 125g vegetarian caerphilly cheese, finely grated or crumbled
1.Preheat oven to 200C/gas 6
2. Slice the leeks into thick circles (no larger than 2cm) and place in a large saucepan with the stock, cream and mustard. Cook gently for 15 minutes until starting to soften.
3. Transfer to a ceramic baking dish, saving 2 or 3 tbsp of the stock mixture.
4. Place the breadcrumbs, nuts and parsley in a food processor and whizz together until finely chopped.
5. Scatter the crumble and cheese over the leeks and drizzle the remaining stock mixture over the top. Bake for 10 to 15 minutes until starting to turn crisp and golden. If necessary finish under the grill.