Leek And Squash Crumble | Christmas Leftovers | Tesco Real Food

Ingredients

• 35g butter
• 3 leeks, trimmed and sliced into 2-3cm rounds
• ½ small squash, peeled, deseeded and cut into 3-4cm cubes
• 1 tbsp plain flour
• 200ml vegetable stock, made with ½ stock cube
• 200ml milk
• 1 tbsp wholegrain mustard
• 110g cold butter, cubed
• 250g plain flour
• 2 tbsp fresh flat-leaf parsley, roughly chopped
• 1 tsp English mustard powder
• 40g mature Cheddar, grated