Leek & Mushroom Crumble

Leek & Mushroom Crumble

Points per recipe 8.5
Per serving 4 (don't know where the other 0.5 goes!)
Freezing NOT recommended

Low fat cooking spray
6 open field mushrooms, ahlved and slicked thickly
2 medium leeks sliced thickly
1 clove crushed garliic
400g chopped tomatoes with herbs
1 tablespoon tomato puree
1/2 teaspoon dried mixed herbs (i usually add more as I like it herby)
salt and pepper

For the crumble:

50g plain flour
25g rolled oats
1/2 teaspoon mustard powder
15g low fat spread ie St Ivel Gold (I use the light)
50g half fat cheddar cheese

Preheat oven to Gas mark 5/190c/375f
Spray a saucepan with low fat spray, add mushroom and leeks and stir fry for 5 min or until soft. Add the garlic and cook for another min or 2.

Stir in tomatoes, puree and herbs. Season with salt and pepper. Cover and simmer for 10 mins.

To make the crumble place the flour, oats, mustard and low fat spread in a bowl and rub together until crumbly, mix in cheese add salt and pepper if desired.

Pour the tomato mixture into a 600ml (1 pint shallow ovenproof dish). Cover with crumble cook for 30 min or until topping crisp and golden.