Leek and Cheese Crumble

My most favourite dish up to now.

I forgot the photos again.  Nearly took one of a licked clean plate but didnt think that would count really.

1 large leek
25 g cheese grated (Cheddar or Leicester)
2 tbs plain yoghurt
1/4 tbs Organic wholegrain mustard
200 ml vegetable stock (mild)
25 g mixed nuts (hazelnuts, almonds and brazil nuts are the ones I used, no particular measurements)
25 g breadcrumbs
1 tbs fresh parsley

place the stock, leeks and mustard, stirred, in a pan and gently simmer for about 5 minutes or til the leeks are softening.

Blend the nuts, parsley and breadcumbs til all nice and fine.

Place the softened leeks and some of the sauce in an oven proof dish.

sprinkle over the mixture of nuts, breadcrumns and parsley and grated cheese.

cook for 15 minutes at 200 til bubbling and brown on top

Serve with lightly cooked broccoli, or a green salad.