I’m not a naughty dog. I do have my limits though and when Bossy and Noisy recently loaded their bags into the car and made it clear that I wasn’t going to accompany them, I reached mine. I dragged my rug out to the car and made myself a little nest amongst the suitcases, but they ended up leaving without me all the same. The trouble is this: no Bossy, no proper meals! (He gets invited to eat with the neighbour). Worse still, no camembert at lunchtime (I have my own special supply). So I ran away. Actually I ran further than I meant to and ended up getting lost. Apparently I was about 6 kms away. A very nice lady found me and made me a big bowl of pasta — I must have looked very thin, sad and hungry, which was almost certainly due to ACD (acute cheese deprivation).😦 The kind lady also took lots and lots of photos of me and kept stroking me and saying how handsome I was. It took her quite a long time to track down Bossy’s husband, because I’d also lost my collar with my ‘phone number on it. Anyway, Bossy and Noisy reappeared quite soon after I had arrived back home and, going by the look on Bossy’s face, she’ll think twice before heartlessly abandoning me in a camembert-free environment again *manipulative snigger*.
This savoury crumble is an adaptation of a Marcus Wareing recipe. It’s a meal in itself really, although it could also be served as an accompaniment.
Ingredients (serves 4)
2 red onions, quartered
1 garlic clove, peeled and crushed
4 leeks, washed and sliced into 2 cm rounds
4 mushrooms, peeled and sliced
50g spelt flour
200 ml chicken or vegetable stock
50g roquefort cheese, crumbled (any blue cheese will work)
1 tablespoon French mustard
Sea salt, freshly-ground black pepper
1/2 teaspoon paprika
For the crumble topping:
100g spelt flour
75g chickpea flour
1 tablespoon olive oil
100g comté cheese, grated (or another hard cheese)
Sea salt and freshly ground black pepper
Preheat the oven to 180°C. Gently fry the onions, garlic, leeks and mushrooms until lightly cooked (about 5 minutes). Place in an ovenproof dish and set aside. Melt the butter in a medium-sized saucepan and then add the flour, combining well to form a paste. Gradually add the stock and then the milk, whisking well all then time to prevent lumps from forming. Continue to cook until,the sauce is quite thick and then add the mustard, seasoning and cheese. Mix well until the cheese has melted and pour over the vegetables.
To make the crumble topping, mix the flour and seasoning together and rub in the butter and then stir in the olive oil. Add the grated cheese, mixing well and spread over the leeks and sauce. Bake for about 25 minutes until the topping is golden brown.