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When it comes to Great British cooking, there is one dish that has been a family favourite for decades - the humble crumble.

Crumbles became popular in Britain during World War II when the crumble topping was an economical alternative to pies due to shortages of pastry ingredients as the result of rationing. To further reduce the use of rationed flour, fat and sugar, breadcrumbs or oatmeal could be added to the crumble mix. The dish was also popular due to its simplicity.

With its humble origins and spirit of British frugality, we can't think of a more perfect dish for turning leftovers from a Sunday Roast into a bowl of pure comfort.

    Ingredients

    Method

    • Heat the butter in a saucepan, add the onion and brown for about 5 minutes, then add the garlic and gently cook without colouring further. Add the leeks and bacon lardons and cook until the leeks are tender. In a separate pan melt 40g of butter gently, once melted, stir in the flour and cook over a low heat for 5 minutes until the roux takes a sandy texture.

      Add a ladle of the stock and whisk in vigorously. It will thicken rapidly so continue to add stock and heat until simmering, stirring all the time. At this point, you should have a thick sauce. Stir in the mustard, cream, salt and pepper followed by the chicken and peas. Continue to cook on a low heat for 5 minutes.

      To make the topping, place all the ingredients except the cheese and oats in the bowl of a food processor. Pulse until the ingredients are combined and the texture of sand. Add the cheese and oats and pulse to combine. Pour the filling into the bottom of a suitably sized dish and top with the crumble topping. Place in the oven and cook for 25-30 minutes until the filling starts to bubble up at the sides of the dish.

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