This week's Stroud Life Reader Recipe with Annie Murchie and Sally David - Leek and Prawn Crumble (served 6)
It's St David's Day this week so try this leek and prawn crumble. It is the most versatile recipe. Use the crumble to cover anything – roasted vegetables, ham and leeks. It freezes well and a green salad is all you need for an accompaniment. The breadcrumb mix is also marvellous as a topping for a fish pie when mashing potatoes never is quite enough to cover it.
6 medium leeks, sliced and steamed
500g/1lb cooked and peeled prawns (frozen or fresh)
Your chance to win either a Luxury Christmas Hamper or a luxury Christmas Living Bouquet of flowers aswell as a wash, cut and blow dry from Charmed Hair Salon !!!!
Terms: All you have to do to win this great prize this Christmas is like and share The Flower Bowl facebook link or ring us instore with your details !!!
Contact: 01452 227932
Valid until: Monday, December 23 2013
600ml/1pt good cheese sauce
For the crumble: 150g/6oz white breadcrumbs
55g/2oz grated cheese (strong Cheddar or parmesan)
2 spring onions
Clove of garlic, chopped (optional)
1tbs chopped parsley
55g/2oz soft butter to rub in lightly
Mix the leeks and prawns together and cover with the cheese sauce in a gratin dish. Cover with the crumble mixture.
Bake in oven, fan 170C/Gas Mark 4 for about 45min until bubbling and golden.