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This week's Stroud Life Reader Recipe with Annie Murchie and Sally David - Leek and Prawn Crumble (served 6)

By Stroud Life  |  Posted: February 27, 2013

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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)

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.

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