A hint of mustard gives a good tang to the crumble topping, which gets an extra crunchy texture from porridge oats. Leeks are available for most of the year, except for three months or so in high summer.
SERVES 4
75 g (3 oz) butter
450 g (1 lb) boneless turkey, skinned and cubed
150 g (5 oz) plain wholemeal flour
450 ml (3/4 pint) fresh milk
salt and pepper
10 ml (2 tsp) chopped fresh sage
450g (1 lb) leeks, trimmed, sliced and washed
100 g (4 oz) small button mushrooms
5 ml (1 tsp) mustard powder
5 ml (1 tsp) paprika
50 g (2 oz) Cheddar cheese, grated
25 g (1 oz) porridge oats
1. Melt 25 g (1 oz) butter in a large saucepan, then add the turkey and fry for 5 - 6 minutes, until lightly browned.
2. Stir in 25 g (1 oz) of the flour and cook for
2 - 3 minutes, then gradually blend in the milk. Heat, whisking continuously, until the sauce thickens, boils and is smooth. Simmer gently for 15 minutes. Season to taste.
3. Add the sage, leeks and mushrooms to the sauce and simmer for 10 minutes.
4. Rub the remaining butter into the remaining flour, mustard and paprika, then stir in the cheese and oats. 5. Pour the turkey and leek sauce into a 1.7 litre (3 pint) ovenproof serving dish. Sprinkle with the crumble mixture and bake at 200°C (400°F) mark 6 for 25 minutes.
