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.