Winter Warmer: Veggie Crumble

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)


  1. Prepare all the vegetables by washing, peeling and cutting them into 1-2 cm chunks.
  2. Heat the oil and butter in a large pan.
  3. Add the onion and other root vegetables, stir and fry over low heat for a few minutes.
  4. Then add cabbage, leek, courgette, peas, cauliflower and mushroomsto the pan, and stir for another few minutes.
  5. Stir in the flour so that all the vegetables are coated.
  6. Pour in the hot stock, stir well and bring up to the boil.
  7. The vegetables will now have a thick sauce around them. Add a little more hot water if necessary.
  8. Lower the heat, cover the pan and simmer until the all vegetables are cooked – approx 20 minutes.
  9. Chop up the ham/bacon and stir into the pan with the yoghurt or crème fraîche and parsley.
  10. Taste and adjust seasoning if necessary.  Set the oven to gas 6/200°C/400°F.
  11. Mix all the dry ingredients together in a bowl, then stir in the melted butter until the mixture is just holding together.
  12. Put the vegetables into a suitable shallow oven dish (e.g. a roasting tin or pyrex dish) and cover with the crumble mixture.
  13. 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.




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