Makes 4 servings
Crumble topping:
4oz butter
6oz flour
4oz grated cheddar cheese
2oz chopped mixed nuts
2tbsp sesame seeds
Base:
1½lb mixed root vegetables (potato, carrot, swede, parsnip)
1 large onion
2oz butter
1oz flour
8oz tomatoes
½pt stock
¼pt milk
3tbsp parsley
Rub the butter into the flour until the mixture resembles fine breadcrumbs. Add the cheese, nuts and sesame seeds.
Chop the vegetables then sauté the onion in the butter until transparent. Add the chopped vegetables and cook over a gentle heat for 10 minutes. Stir in the flour, then add the remaining ingredients. Bring to the boil, reduce heat, cover and simmer for 15 minutes until the vegetables are just tender. Transfer to an ovenproof dish, press the crumble topping over the vegetables and bake in the over at 375°F for half an hour until golden.