100g hazelnuts, roasted, skins removed
200g plain flour
125g cold butter, cubed
80g parmesan, grated
4 tablespoons fresh thyme, finely chopped
30g curly parsley, chopped
4 tablespoons olive oil, plus a little extra to grease the dish
1 tablespoon fennel seeds
500-600g free-range or organic chicken mince (or free-range or organic pork mince)
50g butter
4 leeks, white part mainly, sliced into 1½cm rounds, rings separated
50g butter
50g flour
300ml chicken stock
300ml milk
50g cheddar, grated
1 teaspoon dijon mustard
½ cup (loosely packed) fresh oregano

When there’s a nip in the air, why not try a savoury crumble with a creamy, comforting, tasty filling topped with a golden cheesy, herb-laden crumb… just deliciousness!


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1.To prepare the crumble topping, blitz the hazelnuts to a rough crumb in a food processor.
2.Mix the flour and cold butter together in a bowl and rub until the mixture becomes combined and crumbly.
3.Add the parmesan, hazelnuts and chopped herbs and season with salt. Set aside.
4.For the filling, put 2 tablespoons olive oil in a large saucepan and sauté the fennel seeds until fragrant, about 3 minutes.
5.Add the chicken and sauté until cooked, breaking up the mince as you go. Remove from the pan.
6.In the same saucepan, add the butter and the remaining olive oil and melt until combined.
7.Add the leeks and sauté until almost cooked, then return the cooked chicken to the saucepan.
8.For the sauce, melt the butter in a separate saucepan.
9.Stir in the flour and cook gently for 4-5 minutes.
10.Add the stock whisking well, then add the milk and cook until the sauce is thick, stirring continuously.
11.Add the cheese and mustard and mix until the cheese is melted.
12.Add the cheese sauce to the chicken and leek mix, along with the oregano. Mix until combined, then taste and season carefully.
13.Grease a large ovenproof dish with olive oil, pour in the chicken mix and top with the crumble topping.
14.Bake at 220°C for 30 minutes until bubbling at the edges and the crumble is golden.

Recipes & food styling Marc Weir / Photography Amber-Jayne Bain