Pork and Leek Savoury Crumble

Kate Jay runs the Instagram page @not_getting_wasted, where everything is made with items only from the reduced section of supermarkets.
 

Ingredients

300g  diced pork
2 onions
3 leeks
½ bag spinach
3 handfuls frozen peas
Creme fraiche
Whole grain mustard
Dijon mustard

For the topping:

2 slices of toast
Any herbs you have - parsley or tarragon work well
60g mixed seeds
Salt
Pepper
Butter

Method:

Pan fry two onions until soft

Add chopped leeks and diced pork and fry until the leeks are soft and the pork is browned on the outside

Turn off the heat and add frozen peas, 3tbsp creme fraiche, 1 tbsp wholegrain mustard, 1 tbsp dijon mustard, mix well.

Rinse the spinach and chop coarsley, mix it well with the pork and leek mixture

Blend the toast, seeds and herbs together until you have a mixture like breadcrumbs.

Season with salt and pepper

Place the pork mixture in an ovenproof pan or pie dish, sprinkle the breadcrumb mixture over the top.

Put a few small knobs of butter on top

Bake in the oven at 200 for 30 mins.

Serve!