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Savoury Seasonal Vegetable Cheese & Herb Crumble

INGREDIENTS  

For the cheesy crumble topping

125g diced Salted Butter

200g wholewheat flour

75g Jumbo oats

25g roughly chopped hazelnuts or Brazil nuts or Pecans

25g mixed seeds

1 Tablespoon freshly chopped Parsley

1 Tablespoon freshly chopped Chives 

100g grated Mature Tasty Cheddar

50g Grated Parmesan Reggiano

For the crumble filling

A mixture of vegetables that you have available – below are suggestions – put in what you have 

1 large onion finely sliced

1 lge potato, diced

1 courgette, diced

1 red chilli – finely chopped (optional)

4 tomatoes chopped

Handful frozen peas

1 leek, sliced

3 grated carrots

1 Red Pepper chunkily chopped

Handful spinach or Swiss Chard

½ fennel bulb

Handful of runner beans

2 garlic cloves

2 bay leaves

Tablespoon chopped fresh parsley

Tablespoon of chopped chives

1 chicken or vegetable stock cube

100ml dry white wine

250ml Crème Fraiche or Double Cream

1 tsp of sea salt & 1 teaspoon ground white pepper

1 tbsp olive oil

METHOD

  • Make your crumble by rubbing your flour, butter, oats, by hand or briefly in a food processor. Then add nuts, herbs and seeds, you should have a fairly coarse bread crumb texture. Then mix in the grated cheddar. 
  • (TIP Put surplus topping in a bag in the freezer for future use. Could be for popping on gratins, or a quick base for a savoury scone or pastry case)
  • Chop all your vegetables roughly to same bitesize, put into a large roasting tin and drizzle with olive oil. Roast in oven at 220C for about 30-40 minutes until well coloured and tinged and slightly charred on the edges.
  • Take out of the oven and put on the hob on medium heat.  Add the stock cube and melt into the vegetables, together with a small glass of white wine – reduce briefly
  • Stir in Crème Fraiche or cream and bring to simmer to thicken a little for around five minutes
  • Add herbs and season to taste, and leave to cool for about 15 minutes before putting on the topping. 
  • Preheat the  oven to 190˚C.
  • Place the vegetable mixture in a shallow oven proof dish and top with an even layer (about 1/2″ inch) of the crumble over the vegetables and finish with the grated Parmesan.  Don’t be tempted to put a really deep layer on the vegetables as a greater depth of topping can make the crumble difficult to cook through properly and lose its lovely crispness.
  • Bake in the oven for around 45 minutes. The savoury crumble will bubble through from the saucy vegetables and the topping should be golden brown.
  • Sprinkle with extra parsley and serve warm from the oven with some buttery soft well dressed lettuce leaves.