1

Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the porridge oats, plain flour, 50g of the dairy-free spread and a pinch of salt in a large bowl. Using your fingertips, rub the mix together until it resembles coarse breadcrumbs. Stir through the chopped fresh thyme leaves then tip the mixture onto a baking tray and chill for 20 minutes, or until firm.

2

Meanwhile, melt the remaining dairy-free spread in a large frying pan and fry the leeks for 5-7 minutes, until golden. Transfer the leeks to a 20cm-square baking dish and set aside. Heat the olive oil in a medium pan set over a medium-high heat and stir in the plain flour to form a paste. Gradually add the unsweetened almond milk, stirring constantly until you have a smooth, thick sauce. Remove from the heat and stir in the nutritional yeast and Dijon mustard. Pour the sauce over the leeks and top with the crumble mixture. Bake for 20-25 minutes until golden, then serve.