Warming winter vegetable crumble

A selection of veg, such as leeks, squash, carrots and potatoes
½ can chopped tomatoes
Glug olive oil
25g plain flour
300ml stock made with a bare tsp of marmite/yeast extract and 1 heaped tsp vegetable bouillon
140ml milk
1 heaped tsp garam masala
2 cloves garlic
Small bunch of parsley
75g butter
150g plain flour
75g cheddar cheese*
75g mixed nuts
2tbsp sesame seeds
  • Put the oven on at 190C
  • Place the flour into a large mixing bowl and rub in the butter
  • Add the cheese*, sesame seeds and nuts
  • Chop the leeks and sauté in a large saucepan for about 5 minutes
  • Meanwhile chop all the root vegetables into roughly 1” chunks
  • Chop the garlic
  • Add the root vegetables and tomatoes, garlic, garam masala and parsley to the saucepan and sauté gently for another 5 minutes
  • Stir in the flour
  • Slowly add the stock and then the milk, stirring all the time
  • Simmer (covered) for 15 minutes until the vegetables are tender
  • Put the vegetable into a shallow casserole dish
  • Distribute the topping over the vegetables and gently press down
  • Bake in the oven for 30 minutes.

* This recipe works well without the cheese, if you add 150g butter beans to the root vegetable mix

Original Source: 

Izzy Silvester