This tasty vegetable crumble is another recipe from my Grandma and is an excellent way to incorporate plenty of vegetables into your diet. You can add anything you like to the crumble such as chickpeas, beans or peas. You can change the filling with the seasons making green and summery fillings in the Spring and Summer and heartier root vegetable crumbles in the Winter. It can be made even easier by using frozen vegetables.

Serves 4 generously.

Ingredients.

For the filling:

1. Approximately 600 grams of mixed vegetables (I used frozen ready-cubed vegetables to make it super easy such as broccoli, butternut squash, and a carrot, celery, onion mix but you can use any of your favourite vegetables)

2. 1x 400 gram tin of beans such as cannellini beans or chickpeas, drained and rinsed.

For the crumble:

3. 100 grams plain flour

4. 100 grams ground almonds

5. 100 grams butter

6. 100 grams grated cheddar (you can buy ready-grated cheese if this is easier)

For the sauce:

7. 400ml creme fraiche

8. 50 grams grated cheese

9. Salt and pepper.

Method.

1. I cooked all my vegetables first by steaming them until tender.

2. In a bowl mix the creme fraiche with the 50 grams of cheese and salt and pepper.

3. Stir the vegetables into this creamy mixture and then spoon the filling into an oven-proof dish.

4. For the crumble, rub the butter into the flour and then add the ground almonds and grated cheese. (This can all be done in a food processor if that is easier.)

5. Scatter the crumble on to the vegetable mixture.

6. To cook, heat the oven to 190C/170C/fan/gas 5 and bake for 30-35 minutes until golden and bubbling.