With thanks to Brighton & Hove Food Partnership for their easy to make receipe using lots of seasonal veg:
This feeds 4 and takes around 20 minutes prep time, 20 minutes cooking time and 20 minutes to bake. Alternatively visit the BHFP website for the full recipe.
There is a lot of veg in this recipe; if you don’t have everything on the list, then use what you do have.
- 1 each of: onion, carrot, swede, parsnip, turnip, sweet potato and medium potato
- 4 sticks of celery
- 2 tablespoon(s) olive oil
- 1 knob of butter
- 1/2 green cabbage
- 1 leek
- 1 courgette
- 1 handful(s) frozen peas
- 6 cauliflower florets
- 6 broccoli florets
- 6 mushrooms
- 2 tablespoon(s) plain flour
- 600 ml hot stock (use 1 stock cube or 1 teaspoon bouillon powder)
- 125 grams cooked ham or bacon (optional)
- 4 tablespoon(s) plain yoghurt or crème fraîche (or non-dairy alternative)
- 1 tablespoon(s) chopped parsley
- 1 dash(es) salt and pepper
- 175 grams oats
- 50 grams grated cheese (or non-dairy alternative)
- 1 tablespoon(s) each of: pumpkin seeds, sesame seeds, sunflower seeds
- 50 grams melted butter (or non-diary alternative)
- Prepare all the vegetables by washing, peeling and cutting them into 1-2 cm chunks.
- Heat the oil and butter in a large pan.
- Add the onion and other root vegetables, stir and fry over low heat for a few minutes.
- Then add cabbage, leek, courgette, peas, cauliflower and mushroomsto the pan, and stir for another few minutes.
- Stir in the flour so that all the vegetables are coated.
- Pour in the hot stock, stir well and bring up to the boil.
- The vegetables will now have a thick sauce around them. Add a little more hot water if necessary.
- Lower the heat, cover the pan and simmer until the all vegetables are cooked – approx 20 minutes.
- Chop up the ham/bacon and stir into the pan with the yoghurt or crème fraîche and parsley.
- Taste and adjust seasoning if necessary. Set the oven to gas 6/200°C/400°F.
- Mix all the dry ingredients together in a bowl, then stir in the melted butter until the mixture is just holding together.
- Put the vegetables into a suitable shallow oven dish (e.g. a roasting tin or pyrex dish) and cover with the crumble mixture.
- Bake in the oven for 20 minutes, or until the top is slightly browned.
If you have a tried and tested tasty recipe to share, just let us know.