This is savoury crumble, rather than a sweet one. This recipe was nabbed from the Gruffalo.com.
Ingredients and method
Preparation time: 20 minutes
Cooking time: 30 minutes
4 leeks, trimmed and cut into 2.5cm slices
2 carrots, peeled and cut into 1cm slices
1 cupful of garden peas
500g baby new potatoes, diced
2 x 400g cans butter beans, drained and rinsed
400g can chopped tomatoes
For the crumble
75g sliced wholemeal bread
25g walnuts, roughly chopped
20g fresh curly parsley, chopped
100g Tasty cheese, grated
Preheat the oven to 180ºC, gas mark 4. In a medium pan, melt the butter and add the leeks, carrots and potatoes.
Cover and cook for 10 minutes, stirring occasionally. Add the butter beans, peas and tomatoes and simmer for a further 5 minutes.
Meanwhile, make the crumble topping by placing the bread, walnuts, half the parsley and 75g of the cheese in a food processor. Pulse the mixture until it looks like breadcrumbs.
Stir the remaining parsley into the vegetable mixture, then transfer to a shallow 2-litre ovenproof dish. Cover with the crumble mixture and level with the back of a spoon. Scatter the remaining cheese over the top.
Bake for 30 minutes or until the topping is crisp. Serve immediately with a fresh salad."
Mummy to three small boys