Cheddar, Cider, Cod and Leek Crumble

Ingredients

• 200g of Barber’s Cheddar
• A handful of fresh Parsley 200g
• 1 Fresh Bay Leaf
• 25g Butter
• 100g Hazelnuts
• 500ml Harry Cider
• 400 g responsibly sourced line-caught cod fillet
• 100 g fresh breadcrumbs
• 3 medium leeks, halved, washed and chopped (150g trimmed weight)
• 3 tbsp plain flour
400 ml whole milk

Method

1. Preheat the oven to 200°C /fan 180°C /Gas 6.
2. Add the milk to a pan and bring up to a boil, return to the simmer and poach the cod in the milk with a bay leaf for approximately 5 min
3. Lift the cod out with a straining spoon and save the milk
4. Meanwhile, heat the butter in a medium saucepan and when melted add the leeks, cook gently for 5 minutes until starting to soften and then add 2 tbsp of the flour and cook for a further minute, now add the cider and reduce. Slowly pour in the milk that you have saved from cooking the cod and stir constantly until you have a smooth thickened sauce.
5. Next add a handful of grated cheese to the sauce with the cider and leeks, flake in the cod and put in oven proof dish
6. Next, put 100g of hazelnuts along with 200g of Barbers 1833 into a food blender and whizz, now add the butter, the flour and a hand full of flat leaf parsley and whizz again until a crumble is formed
7. Pour the crumble mix over the top of the baking dish and bake in the oven for 30 mins until golden
8. Serve with a light salad of spring greens and a chilled glass of Harry’s Dabinett Cider