Basic Crumble -Vegetable

Suitable for summer vegetable crumble:
Courgettes,red peppers,aubergines & tomatoes.

Ingredients

• Approx 400g of a combination of the above vegetables (raw)
• 2 onions
• 25g margarine or butter
• 1 tablespoon flour
• 300ml vegetable stock
• 30ml tomato puree
• 30ml horseradish sauce (optional)
• For topping 200g plain flour or 200g of a combination of flour and oats
• 75g butter

Method

1. Pre-heat oven to 170⁰C/340⁰F/Gas mark 4 .
2. Dice or chop the vegetables, slice the onion, and melt the butter in a casserole dish, fry the chopped onion for about 3 minutes until soft. Stir in the flour, removing as many lumps as possible gradually adding in the stock stirring all the time until you have a smooth sauce
3. Add the chopped vegetables, tomato purée and horseradish sauce, if using salt and pepper, cover with a lid and place in the oven for 45 minutes.
4. Transfer the mixture to a large pie dish.
5. For the topping, put the flour or combination of flour and oats in a bowl and chop up the butter into the flour.
6. Using your hands, gradually blend the butter into the flour until it is evenly distributed and the mixture looks like breadcrumbs.
7. Scatter topping over vegetables and bake for 30 minutes.

Recipe from: Eat Well,Waste less by Bish Muir